Chocolate cheesecake with apricots

Name: Chocolate cheesecake with apricots
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 2 Eggs (Gr. M); 160 g flour, 1 tablespoon cocoa; 1 TEASPOON Baking Powder; 80 g Diabetic sweetness; 100 g cold + 50 g soft butter/margarine; 1 glass (370 ml) Apricots; 250 g Low-fat curd; 1 package Sauce powder "Vanilla" (for 1/2 l milk;; 7-10 Tbsp suitable for diabetics); 7-10 Tbsp Grease

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

2 Eggs (Gr. M)
160 g flour, 1 tablespoon cocoa
1 TEASPOON Baking Powder
80 g Diabetic sweetness
100 g cold + 50 g soft butter/margarine
1 glass (370 ml) Apricots
250 g Low-fat curd
1 package Sauce powder "Vanilla" (for 1/2 l milk;
7-10 Tbsp suitable for diabetics)
7-10 Tbsp Grease

Directions

1
Separate 1 egg. Mix flour, cocoa, baking powder and diabetic sweetener. Add egg yolk and 100 g fat in pieces. Knead everything. Chill for about 30 minutes.
2
Drain the apricots well. mix 50 g soft fat, quark, 1 egg, 1 egg white and sauce powder
3
Grease the springform pan (20 cm Ø). Roll out 3/4 of the dough on a little flour until round (approx. 26 cm Ø). Put into the form. Press up 2-3 cm at the edge
4
Cover the bottom with apricots. Spread curd cream on top. Roll out the rest of the dough on a little flour. Roll out narrow strips. Put them on the cake as a grid. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 50 minutes. Cool down
5
Vary the cheesecake with other fruits (pears, cherries, plums). Round off with cinnamon or rum flavour