Apricot and currant cheesecake
- 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 span> Sour cream
- 35 g Cornstarch
- 3 span> eggs (size M)
- 1 packet Vanillin sugar
- Icing sugar
- aluminum foil
- 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 li>
- 1470 kJ
- 5 g protein
- 21 g fat
- 35 g carbohydrates