Apricot cheesecake

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
3 5
COOK TIME
15 mins
TOTAL TIME
15 mins

Ingredients

Servings: 12
  • 100 g + some butter/margarine
  • 750 g Low-fat curd
  • 3 Eggs (Gr. M)
  • 125 g + 5 g diabetic sweetness
  • 1 package Pudding powder "Vanilla Flavor"
  • 30 g Common wheat semolina
  • 2 TEASPOONS Baking Powder
  • 250 g pitted apricots
  • 1 tablespoon (15 g) Apricot Jam

Directions

  1. 1

    Melt 100 g fat and let it cool down a little. Mix quark, eggs, liquid fat 125 g sweet, pudding powder, semolina and baking powder in a bowl until smooth

  2. 2

    Spread the quark mixture into a greased springform pan (26 cm Ø). Spread the apricots evenly on top. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 1 hour (cover after about 30 minutes if necessary). Let the cake cool down

  3. 3

    Heat the jam and spread on the apricots. Sprinkle the cake with 5 g sweetness

Nutrition Facts

KCAL
260 kcal
CARBS
20 g
FATS
14 g
PROTEINS
11 g

Categories & Tags

Cakes & PastriesCakeCake

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