Apricot cheesecake with brittle crumble

Name: Apricot cheesecake with brittle crumble
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 32
Ingredients: 650 g Flour; 450 g soft butter; 425 g Sugar; 2 can(s) (850 ml each) Apricots; 1 kg Low-fat curd; 500 g Schmand; 1 package Vanillin sugar; 2 packages Pudding powder "Vanilla Flavor"; 7-10 Tbsp Juice of 1 lemon; 7 Eggs (size M); 100 g Hazelnut brittle; 7-10 Tbsp Grease

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 32

650 g Flour
450 g soft butter
425 g Sugar
2 can(s) (850 ml each) Apricots
1 kg Low-fat curd
500 g Schmand
1 package Vanillin sugar
2 packages Pudding powder "Vanilla Flavor"
7-10 Tbsp Juice of 1 lemon
7 Eggs (size M)
100 g Hazelnut brittle
7-10 Tbsp Grease

Directions

1
Knead the flour, 375 g soft butter and 175 g sugar first with the dough hooks of the hand mixer, then with your hands to form crumbles. Put the crumbles in a cool place. Drain the apricots in a sieve. Cream 75 g butter and 250 g sugar with the whisk of the hand mixer. Gradually stir in quark, sour cream, vanilla sugar, pudding powder and lemon juice. Stir in the eggs one by one.
2
Spread half of the crumbles thinly on the bottom of the greased fat pan of the oven and press down. Add half of the quark mixture and smooth it down. Spread apricot halves on top, then pour the rest of the quark mixture on top. Knead brittle under the remaining crumbles and spread evenly on the cheese mixture. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes. Remove the cake and let it cool down on a cake rack
3
Waiting time approx. 1 hour