Cheesecake with sunken apricots

Name: Cheesecake with sunken apricots
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 250 g Flour; 225 g Muscovado sugar; 1 pinch Salt; 2 coated Tsp Baking Powder; 1 egg (size M); 175 g Butter; 1 can(s) (850 ml) Apricots; 100–125 g Raspberries; 750 g Low-fat curd; 3 Egg yolk (size M); 2 packages Pudding powder "Vanilla Flavor"; 1 package Sauce powder "Vanilla flavor; 7-10 Tbsp Juice of 1 lemon; 100 g Whipped cream; 500 ml Milk; 100 g flaked almonds; 7-10 Tbsp Icing sugar; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

250 g Flour
225 g Muscovado sugar
1 pinch Salt
2 coated Tsp Baking Powder
1 egg (size M)
175 g Butter
1 can(s) (850 ml) Apricots
100–125 g Raspberries
750 g Low-fat curd
3 Egg yolk (size M)
2 packages Pudding powder "Vanilla Flavor"
1 package Sauce powder "Vanilla flavor
7-10 Tbsp Juice of 1 lemon
100 g Whipped cream
500 ml Milk
100 g flaked almonds
7-10 Tbsp Icing sugar
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Mix flour, 75 g sugar, salt and baking powder in a bowl. Add 1 egg and butter in pieces. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and chill for about 30 minutes.
2
Drain the apricots and let them drain well. Sort the raspberries. Mix the quark, 150 g sugar, egg yolks, pudding powder and sauce powder with the whisk of the hand mixer until smooth. Stir in lemon juice and cream. Finally stir in milk with a whisk
3
Roll out the dough on a floured work surface until round (approx. 36 cm Ø). Grease a springform pan (26 cm Ø). Put the dough into the form and press it down at the edge
4
Place a raspberry in each apricot bowl. Place the apricots on the ground with the convexity upwards. Pour the cheese mixture into the mould. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) on the 2nd rack from below for 60-70 minutes. Cover with foil after approx. 50 minutes
5
In the meantime, roast the almonds in a pan without fat while turning them golden brown, remove them. Take the cake out of the oven and let it cool down on a cake rack for about 2 hours. Remove from the pan, sprinkle evenly with roasted almonds and dust with icing sugar
6
waiting time 2 1/4 hours