Apricot and amaretto cheesecake

For 16 pieces
  • 150 g Butter
  • 225 g Sugar
  • 250 g flour
  • 5 eggs (size M)
  • 2 EL breadcrumbs
  • 1 Can (s) (850 ml) Apricots
  • 50 g Amarettini
  • 500 g Lean quark
  • 400 g double cream cheese
  • 200 g sour cream
  • 1 pack Cheesecake aid
  • 4 EL Almond Liqueur
  • Hail Sugar
  • fat
  • flour
  • aluminum foil
90 minutes
Butter in pieces, 75 g sugar, flour and 1 egg first with the dough hook of the hand mixer, then with the hands Knead into a smooth dough. Cover and chill for about 30 minutes. Grease a springform pan (26 cm Ø). Roll out the dough in a round shape (approx. 30 cm Ø) on a work surface lightly dusted with flour. Line the mold with it and press the dough onto the edge. Prick the bottom several times with a fork. Sprinkle with breadcrumbs and chill. Drain the apricots on a colander. Roughly crumble the amarettini. Mix the quark, cream cheese, sour cream and 150 g sugar with the whisk of the hand mixer until smooth. Stir in the cheesecake aid and 4 eggs one after the other. Stir in biscuit crumbs, except for 2 tablespoons, and liqueur. Put 1/3 of the quark mixture on the dough. Spread the apricot halves on top except for 4. Pour the remaining quark mixture over it. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) on the lower rack for 55-65 minutes. Possibly. Cover with foil for 5-10 minutes. Let the cake cool down for approx. 15 minutes with the oven door open. Carefully remove the cake from the edge of the springform pan with a knife. Let cool in the mold for at least 4 hours. Cut the remaining apricot halves into wedges. Decorate the cheesecake with the apricot wedges, remaining biscuit crumbs and granulated sugar
Wait 4 1/2 hours
1 piece approx:
  • 400 kcal
  • 1680 kJ
  • 11 g protein
  • 21 g fat
  • 41 g carbohydrates


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