Apricot chocolate cheesecake

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
4 2
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 12
  • 75 g Butter
  • 1 package (150 g) Chocolate cookies
  • 7 small apricots
  • 500 g Low-fat curd
  • 250 g Double cream cream cheese
  • 1 package Vanillin sugar
  • 150 g Sugar
  • 40 g Cornstarch
  • 4 Eggs (size M)
  • 50 g Whole milk couverture
  • 7-10 Tbsp Aluminium foil
  • 1 Freezer bag
  • 1 Disposable piping bag

Directions

  1. 1

    Wrap a springform pan (26 cm Ø) firmly into aluminium foil from the outside. Melt butter. Put the biscuits in a freezer bag and crumble them finely with the cake roll. Mix the cookie crumbs and butter, put them on the bottom of the springform pan and press them down to a smooth base, refrigerate. In the meantime wash and halve the apricots and remove stones.

  2. 2

    Mix quark, cream cheese, vanillin sugar and sugar with the whisk of the hand mixer until smooth. Stir in starch and eggs one after the other. Pour 1/3 of the quark mixture onto the base. Spread apricot halves on top. Pour the rest of the quark cream over it. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Let the cake rest in the switched off oven for about 15 minutes. Remove and let cool off. Melt the chocolate coating over a warm water bath, remove from the water bath and let it get slightly taut. In the meantime, remove the cake from the tin.

  3. 3

    Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Let the cake rest in the switched off oven for about 15 minutes. Remove and let cool off. Melt the chocolate coating over a warm water bath, remove from the water bath and let it get slightly taut. In the meantime, remove the cake from the tin. Put the slightly tightened couverture into a freezer bag, cut off a small tip. Pour chocolate in strips over the cake

  4. 4

    waiting time approx. 2 hours

Nutrition Facts

KCAL
320 kcal
CARBS
30 g
FATS
17 g
PROTEINS
11 g

Categories & Tags

Cakes & PastriesSummerCake