Apricot cheesecake

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Grease a springform pan (26 cm Ø; approx. 8 cm high) and dust with flour. Mix flour, baking powder, 50 g sugar, 1 packet of vanilla sugar and 1 pinch of salt. Add 1 egg yolk, butter in pieces and 1-2 tbsp. cold water.

2. 2

   First knead everything with the hand mixer, then briefly with your hands until smooth.

3. 3

   2⁄3 Roll out the dough on a little flour until round (approx. 26 cm Ø) and place on the bottom of the mould. Form the rest of the dough into 2 rolls (each approx. 40 cm long). Place inside on the edge of the mould and press up the edge by approx. 2 cm.

4. 4

   Prick the pastry base several times with a fork. Chill for about 30 minutes.

5. 5

   Drain the apricots. Mix quark, 150 g sugar, 1 packet of vanilla sugar and 5 eggs. Stir in pudding powder. Fill into the mould and cover with apricots.

6. 6

   Bake in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) 1 1⁄4-1 1⁄2 For hours. Then leave to cool in the switched-off oven with the oven door half open for approx. 10 minutes.

7. 7

   Remove from the oven and let it cool down in the springform pan.

8. 8

   Heat the jam and pass through a sieve. Spread the apricots. Dust the top of the cake with icing sugar. Whipped cream tastes good with it.

Nutrition Facts

KCAL
340 kcal

CARBS
40 g

FATS
14 g

PROTEINS
10 g