Apricot cheesecake from the tray

Name: Apricot cheesecake from the tray
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 300 g Butter; 300 g Butter biscuits; 2 can(s) (850 ml) Apricots; 250 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 1.25 kg Low-fat curd; 1 can(s) (165 ml) Coconut milk; 1 package Pudding powder "Vanilla Flavor"; 6 Eggs (size M); 7-10 Tbsp Coconut Flakes; 1 Freezer bag; 7-10 Tbsp Oil

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

300 g Butter
300 g Butter biscuits
2 can(s) (850 ml) Apricots
250 g Sugar
2 packages Vanillin sugar
1 pinch Salt
1.25 kg Low-fat curd
1 can(s) (165 ml) Coconut milk
1 package Pudding powder "Vanilla Flavor"
6 Eggs (size M)
7-10 Tbsp Coconut Flakes
1 Freezer bag
7-10 Tbsp Oil

Directions

1
Melt 150 g butter, let it cool down a little. Fill butter cookies into a freezer bag, seal and finely chop with the help of a cake roll. Mix the butter and butter well.
2
Spread oil on a fat pan (approx. 32 x 39 cm). Spread the crumbs evenly in it, press them down to a smooth base. Put in a cool place for about 30 minutes. Drain the apricots well in a sieve.
3
Spread the apricots evenly on the ground. Cream 150 g butter, sugar, vanillin sugar and salt with the whisk of the hand mixer. Stir in curd cheese and coconut milk. Fold in pudding powder.
4
Stir in the eggs one by one. Spread the quark mixture evenly over the apricots. Bake in the preheated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) on the 2nd rack from below for 50-55 minutes.
5
Leave the cake to rest for about 15 minutes in the switched off oven. Remove from the oven and let it cool down. Remove the cake from the edge with a knife, cut into pieces and arrange. Decorate with coconut flakes. Whipped cream tastes good with it.