Cheesecake with apricots

Name: Cheesecake with apricots
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 1 can(s) (425 ml) Apricots; 5 Eggs (size M); 150 g Sugar; 1 pinch Salt; 1 kg Low-fat curd; 250 g Mascarpone; 2 packages Vanillin sugar; 2 packages Pudding powder "Vanilla Flavor"; 100 g Apricot Jam; 1 TABLESPOON Icing sugar; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

1 can(s) (425 ml) Apricots
5 Eggs (size M)
150 g Sugar
1 pinch Salt
1 kg Low-fat curd
250 g Mascarpone
2 packages Vanillin sugar
2 packages Pudding powder "Vanilla Flavor"
100 g Apricot Jam
1 TABLESPOON Icing sugar
7-10 Tbsp Fat and breadcrumbs

Directions

1
Grease a springform pan (26 cm Ø; approx. 8 cm high) and sprinkle with breadcrumbs. Drain the apricots well. Beat eggs, sugar and salt for about 5 minutes until fluffy. Mix quark, mascarpone and vanillin sugar. Stir into the egg mixture. Stir in pudding powder. Spread the cheese mixture into the mould.
2
Place the apricots on top. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 1-1 1/4 hours. Let the cake cool down in the tin for about 8 hours. Heat the jam and pass through a sieve. Spread apricots with it. Dust the cheesecake with icing sugar