Italian apricot cheesecake

Name: Italian apricot cheesecake
Cook time: 25 min
Total time: 25 min
Yield: 16
Ingredients: 500 g Low-fat curd; 250 g Cream quark (40 % fat in dry matter); 500 g (425 ml) fresh or 1 tin of apricots; 7-10 Tbsp Grease; 4 eggs , 125 g sugar (Gr. M); 1 package Vanillin sugar; 7-10 Tbsp salt, 3 tablespoons lemon juice; 1 package Pudding powder "Vanilla"; 50 g + 3 tablespoons Amarettini biscuits; 1 TABLESPOON sugar crystals and icing sugar for sprinkling; 7-10 Tbsp Kitchen paper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 16

500 g Low-fat curd
250 g Cream quark (40 % fat in dry matter)
500 g (425 ml) fresh or 1 tin of apricots
7-10 Tbsp Grease
4 eggs , 125 g sugar (Gr. M)
1 package Vanillin sugar
7-10 Tbsp salt, 3 tablespoons lemon juice
1 package Pudding powder "Vanilla"
50 g + 3 tablespoons Amarettini biscuits
1 TABLESPOON sugar crystals and icing sugar for sprinkling
7-10 Tbsp Kitchen paper

Directions

1
Line a large sieve with 2 layers of kitchen paper, place bowl underneath. Pour in all the curd, drain in the fridge for about 3 hours. Wash, halve and stone the apricots
2
Grease a springform pan (26 cm Ø; approx. 8 cm high). Beat the eggs, sugar, vanillin sugar and 1 pinch of salt for about 5 minutes until foamy. Stir in quark, lemon juice and pudding powder. fold in 50 g Amarettini
3
Spread 1/3 of the quark mixture into the mould. Spread the apricots, except for 3 halves, on top. Spread the rest of the quark mixture on top. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 1 hour. Leave in the oven with the door open for approx. 15 minutes
4
Use a knife to remove the cake from the edge of the mould. Cool down in the mould. Cut the rest of the apricots into slices. Decorate the cake with 3 tbsp. amarettini, sliced apricots, sugar crystals and icing sugar