Cheesecake without bottom

Name: Cheesecake without bottom
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 1 untreated lemon; 1 can(s) (425 ml; separation weight: 250 g) Apricots; 4 Eggs (size M); 125 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 500 g Low-fat curd; 1 package Pudding powder "Vanilla Flavor"; 1 TABLESPOON Flour; 1 TABLESPOON Icing sugar; 7-10 Tbsp Fat and semolina; 7-10 Tbsp Mint

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

1 untreated lemon
1 can(s) (425 ml; separation weight: 250 g) Apricots
4 Eggs (size M)
125 g Sugar
1 package Vanillin sugar
1 pinch Salt
500 g Low-fat curd
1 package Pudding powder "Vanilla Flavor"
1 TABLESPOON Flour
1 TABLESPOON Icing sugar
7-10 Tbsp Fat and semolina
7-10 Tbsp Mint

Directions

1
Wash the lemon thoroughly and rub dry. Finely grate the peel and squeeze the juice. Drain the apricots well. Put 2 halves aside. Beat the eggs, sugar, vanilla sugar and salt until creamy with the whisk of a hand mixer.
2
Add quark, lemon zest, 3 tablespoons of lemon juice and pudding powder and stir in. Pour half of the quark mixture into a well greased springform pan (24 cm Ø) sprinkled with semolina. Mix apricots with flour and spread evenly on the quark, add the remaining quark mixture and smooth it down.
3
Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2/ convection oven: not suitable) for approx. 1 hour. Take the cake out of the oven, loosen the edge of the springform pan with a knife and let it cool down on a grid.
4
Dust with icing sugar and serve with remaining apricots and decorated with mint.