Cheesecake with apricots

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
4 5
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 12
  • 1 can(s) (425 ml) Apricot halves
  • 50 g Butter
  • 5 Eggs (size M)
  • 175 g Sugar
  • 7-10 Tbsp Salt
  • 150 g Fresh cream
  • 7-10 Tbsp Juice of 1 lemon
  • 50 g Flour
  • 750 g Low-fat curd
  • 4 TABLESPOONS Coconut flake
  • 7-10 Tbsp Mint
  • 7-10 Tbsp Grease

Directions

  1. 1

    Drain the apricots and cut into slices. Melt the butter and let it cool down a little. Beat the eggs, sugar and 1 pinch of salt for about 5 minutes until thick and creamy. Mix crème fraîche, lemon juice and flour until smooth. Stir quark and crème fraiche into the egg-sugar mixture. Fold in butter and half of the apricots.

  2. 2

    Grease a springform pan (26 cm Ø) and sprinkle with coconut flakes. Fill in the quark mixture. Spread the rest of the apricots on top. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Turn off the oven and let it cool down. Serve decorated with mint

Nutrition Facts

KCAL
260 kcal
CARBS
24 g
FATS
12 g
PROTEINS
13 g

Categories & Tags

Cakes & PastriesCakeCake

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