Apricot cheesecake

Name: Apricot cheesecake
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 75 g + 425 g cream quark; 50 g + 75 g diabetic sweetness; 3 TABLESPOONS Oil; 3 TABLESPOONS Milk; 7-10 Tbsp Salt; 150 g + some flour; 1⁄2 Package Baking Powder; 2 (370 ml each) Glasses; 7-10 Tbsp Apricots; 7-10 Tbsp Grease; 2 Eggs (Gr. M); 7-10 Tbsp grated rind of 1/2 organic lemon; 1/2 package Pudding powder "Vanilla"

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 12

75 g + 425 g cream quark
50 g + 75 g diabetic sweetness
3 TABLESPOONS Oil
3 TABLESPOONS Milk
7-10 Tbsp Salt
150 g + some flour
1⁄2 Package Baking Powder
2 (370 ml each) Glasses
7-10 Tbsp Apricots
7-10 Tbsp Grease
2 Eggs (Gr. M)
7-10 Tbsp grated rind of 1/2 organic lemon
1/2 package Pudding powder "Vanilla"

Directions

1
Mix 75 g quark, 50 g sweet, oil, milk and 1 pinch of salt. Mix 150 g flour and baking powder. Stir in half, knead in the rest with the dough hooks of the hand mixer.
2
Drain the apricots. Roll out the dough onto a lightly floured work surface and make it round (approx. 32 cm Ø). Line a greased springform pan (26 cm Ø) with the dough. Press up the rim a little bit. 425 g quark, eggs, 75 g sweet, lemonsc
3
Spread the curd mixture on the dough.
4
Place the apricots on the quark mixture with the convexity upwards. Bake in the preheated oven (electric oven: 175°C/circulating air: 150°C/gas: level 2) for 40-45 minutes. Cover after 25 minutes if necessary. Let the cake cool down completely.