Cheesecake with apricots (diabetics)

Name: Cheesecake with apricots (diabetics)
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 300 g (9-10 pieces) pitted apricots without skin; 50 g Butter; 5 Eggs (size M); 180 g Diabetic sweetness; 7-10 Tbsp Salt; 150 g Fresh cream; 7-10 Tbsp Juice of 1 lemon; 60 g Flour; 750 g Low-fat curd; 4 TABLESPOONS Coconut flake; 7-10 Tbsp Mint; 7-10 Tbsp Grease

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

300 g (9-10 pieces) pitted apricots without skin
50 g Butter
5 Eggs (size M)
180 g Diabetic sweetness
7-10 Tbsp Salt
150 g Fresh cream
7-10 Tbsp Juice of 1 lemon
60 g Flour
750 g Low-fat curd
4 TABLESPOONS Coconut flake
7-10 Tbsp Mint
7-10 Tbsp Grease

Directions

1
Wash the apricots and cut into slices. Melt the butter and let it cool down a little. Mix eggs, diabetic sweetener and 1 pinch of salt for about 5 minutes until creamy. Mix crème fraîche, lemon juice and flour until smooth. Stir the quark and crème fraîche mixture into the egg-sugar mixture. Fold in butter and half of the apricots. Grease a springform pan (26 cm Ø) and sprinkle with coconut flakes.
2
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 1/4 hours. Take out and remove the cake from the edge of the tin. Let it cool down. Serve decorated with mint
3
Waiting time approx. 2 hours. / 2 BE