Apricot and currant cheesecake

For 16 pieces
  • 200 g Cantuccini (Italian almond biscuits)
  • 100 g Butter
  • 1 Can (s) (425 ml) Apricots
  • 125 g Currants
  • 600 g double cream cheese
  • 300 g Sugar
  • 250 g Sour cream
  • 35 g Cornstarch
  • 3 eggs (size M)
  • 1 packet Vanillin sugar
  • Icing sugar
  • oil
  • aluminum foil
90 minutes
very easy
Spread the bottom of a square springform pan (24 x 24 cm Ø) thinly with oil. Finely mix the biscuits in the universal chopper. Melt the butter. Mix the butter and biscuit crumbs well and press evenly onto the springform pan.
Approx. Chill for 30 minutes.
Put the apricots in a colander, drain and cut into wedges. Wash the currants and strip them from the panicles. Mix the cream cheese, 200 g sugar, sour cream and starch with the whisk of the hand mixer.
Separate eggs. Briefly stir the egg yolks into the cheese mixture. Beat the egg white until stiff, sprinkling in 100 g sugar and vanilla sugar. Fold the egg whites and about 2/3 of the currants into the cream cheese.
Spread the apricots on the biscuit base, carefully spread the cheese cream on top and sprinkle with the remaining currants. Bake cakes in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for 60–70 minutes, until the cream hardly wobbles when you gently shake the pan.
If the surface gets too dark, cover with aluminum foil.
Switch off the oven and let the cake cool in the oven for about 45 minutes. Take out of the oven and let cool in the tin on a wire rack for about 1 hour. Then chill for at least 4 hours, or better overnight.
Remove the cake from the edge of the tin and cut into pieces. Sprinkle with powdered sugar before serving.
1 piece approx:
  • 350 kcal
  • 1470 kJ
  • 5 g protein
  • 21 g fat
  • 35 g carbohydrates


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