Apricot Cantuccini Cheesecake

For 18 pieces
  • 225 g Cantuccini biscuits (Italian almond biscuits)
  • 100 g Ladybikes
  • 125 g Butter
  • 300 g Apricots
  • 1 kg Lean quark
  • 500 g Mascarpone
  • 250 g Sugar
  • juice of 1 lemon
  • 1 packet Vanillin sugar
  • 6 Eggs (size M)
  • 1 package Pudding powder' Vanilla flavor '
  • 50 g Almond flakes
  • Oil
  • 1 Freezer bags
90 minutes
easy
1.
Put 150 g cantuccini biscuits and ladyfingers in a freezer bag, close and crumble with the cake roll. Melt the butter and mix with the breadcrumbs. Lightly brush the bottom of a rectangular springform pan (34 cm x 24 cm; with a 7 cm high rim) with oil. Spread the crumbs on top, press firmly. Approx. Chill for 30 minutes. In the meantime, wash, halve and stone the apricots. Cut the apricots into pieces. Roughly chop 75 g cantuccini biscuits. Mix the quark, mascarpone, sugar, lemon juice and vanilla sugar until smooth. Stir in eggs one by one, stir in pudding powder. Finally fold in apricots and biscuits. Pour the mixture into the mold and smooth it out. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) on the lower rack for 50-60 minutes. Approx. 10 minutes before the end of the baking time, sprinkle the cake with flaked almonds. Let the cake cool down for approx. 15 minutes with the oven door open. Take out and let cool down
2.
Waiting time 3 hours
1 piece approx. :
  • 400 kcal
  • 1680 kJ
  • 14 g protein
  • 23 g Fat
  • 32 g carbohydrates

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