Italian cheesecake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Line a sieve with 2 moistened cloths of kitchen paper. Add the quark and leave to drain for 2-3 hours. Drain the apricots from the tin. Wash the fresh apricots, scratch the skin. Blanch briefly in boiling water, rinse with cold water, remove skin. Halve the apricots and stone them.

2. 2

   Beat the eggs, sugar, vanilla sugar and salt with the whisk of a hand mixer until creamy white. Add quark, lemon juice and pudding powder and stir well. Fold in 50 g Amarettini. Put approx. 1 /3 of the quark mixture into a greased springform pan (26 cm Ø) and smooth it down. Spread the apricots around the edge. Add the rest of the mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 60 minutes. If necessary, cover the last 15 minutes of the baking time. Leave to rest for 15 minutes with the oven door open. Carefully remove the cake from the edge of the pan with a knife, let it cool down for about 3 hours. Cut the cake into pieces.

3. 3

   Add the rest of the mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 60 minutes. If necessary, cover the last 15 minutes of the baking time. Leave to rest for 15 minutes with the oven door open. Carefully remove the cake from the edge of the pan with a knife, let it cool down for about 3 hours. Cut the cake into pieces. Decorate with 25 g Amarettini, sugar, apricot wedges and mint. Dust with icing sugar

4. 4

   Waiting time approx. 5 hours

Nutrition Facts

KCAL
200 kcal

CARBS
26 g

FATS
5 g

PROTEINS
11 g