Apricot-cookies cheesecake

Ingredients

Directions

1. 1

   Melt 50 g butter. Crumble cookies in a freezer bag and mix with the melted butter. Line the bottom of a springform pan (26 cm Ø) with baking paper. Spread butter-cookie crumbs on the bottom, press them firmly to a smooth base and chill.

2. 2

   Separate eggs. Beat egg whites until stiff. Cream 75 g butter, sugar and vanillin sugar. Stir in the egg yolks one by one. Stir the cheesecake aid and quark into the mixture. Carefully fold in the beaten egg white.

3. 3

   Fill into the springform pan and smooth it down. Drain the apricots and spread on the mixture. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour.

4. 4

   Loosen the edge of the springform pan with a knife and let the cheesecake rest for 20 minutes in a switched off oven. Remove from the oven and let it cool down on a rack. Remove the springform pan. Let the cake cool down on a grid.

5. 5

   Decorate with lemon balm.