Cheesecake with meringue
easy
75 mins
75 mins
Ingredients
- 1 can(s) (425 ml) Apricots
- 200 g Flour
- 150 g + 125 g sugar
- 1 package Vanillin sugar
- 1 knife tip Baking Powder
- 7-10 Tbsp Salt
- 100 g cold butter/margarine
- 6 Eggs (Gr. M)
- 50 g ready-made meringues
- 750 g Low-fat curd
- 250 g Mascarpone (Italian double cream cheese)
- 1 package Vanillin sugar
- 4 TABLESPOONS Whipped cream
- 2 (30 g) go. tablespoon of starch
- 7-10 Tbsp grated rind of 1 untreated lemon
- 7-10 Tbsp juice of 2 lemons (about 100 ml)
Directions
- 1
Drain the apricots. For the crumble dough, knead flour, 150 g sugar, vanillin sugar, baking powder, 1 pinch of salt, fat and 1 egg. For the base, fill into a springform pan (26 cm Ø) and press down. Pre-bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C / gas: level 2) for approx. 15 minutes. Let them cool down
- 2
Crumble the meringue. Dab the apricots dry. Spread on the dough with the cut surface facing down. Separate the eggs. Mix quark, mascarpone, 125 g sugar and vanillin sugar with the whisk of the hand mixer. Stir in egg yolk, cream, starch, lemon peel and lemon juice one after the other. Beat the egg white until stiff and fold in portions
- 3
Spread the curd mixture on the floor. Sprinkle meringue crumbs on top. Bake at the same temperature for another 1 1/4-1 3/4 hours. Use a knife to remove the cake from the edge of the mould. Let it cool down on a cake rack. Remove from the springform pan after about 2 hours and let it cool down
Nutrition Facts
360 kcal
36 g
18 g
11 g