Apricot and chocolate cheesecake

For 12 pieces
  • 75 g Butter
  • 1 pack (150 g) Chocolate cookies
  • 7 small apricots
  • 500 g Lean quark
  • 250 g double cream cheese
  • 1 packet vanillin sugar
  • 150 g Sugar
  • 40 g Cornstarch
  • 4 eggs (size M)
  • 50 g whole milk couverture
  • aluminum foil
  • 1 freezer bags
  • 1 Disposable piping bags
105 minutes
Wrap a springform pan (26 cm Ø) firmly in aluminum foil from the outside. Melt the butter. Put the cookies in a freezer bag and crumble them finely with the cake roll. Mix the biscuit crumbs and butter, place on the springform pan and press down to a smooth base, then chill. Meanwhile wash apricots,halve and remove stones. Mix the quark, cream cheese, vanilla sugar and sugar with the whisk of the hand mixer until smooth. Mix in the starch and eggs one after the other. Put 1/3 of the quark mixture on the bottom. Spread the apricot halves on top. Pour the remaining quark cream on top. Bake in a preheated oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) for 50–60 minutes. Let the cake rest in the switched off oven for about 15 minutes. Take out and let cool down. Melt the couverture over a warm water bath, remove from the water bath and let it sit a little. In the meantime, remove the cake from the mold. Put the slightly tightened couverture in a freezer bag, cut off a small point. Pour chocolate in strips over the cake
Wait approx. 2 hours
1 piece approx.:
  • 320 kcal
  • 1340 kJ
  • 11 g protein
  • 17 g fat
  • 30 g carbohydrates


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