Apricot cheesecake from the sheet

For 24 pieces
  • 300 g Butter
  • 300 g Shortbread
  • 2 jar (s) (850 ml) Apricots
  • 250 g sugar
  • 2 Package Vanillin sugar
  • 1 pinch salt
  • 1,25 kg lean quark
  • 1 can (s) (165 ml) coconut milk
  • 1 packet pudding powder 'vanilla flavor'
  • 6 eggs (size M)
  • coconut curls
  • 1 freezer bags
  • Oil
90 minutes
Melt 150 g butter, let cool down a little. Put the shortbread biscuits in a freezer bag, close and finely chop with the help of a cake roll. Mix the shortbread crumbs and butter well.
A drip pan (approx. 32 x 39 cm) with oilstrike out. Evenly distribute the crumbs in it, press down to form a smooth base. Approx. Chill for 30 minutes. Drain the apricots well in a colander.
Spread the apricots evenly on the base. Mix 150 g butter, sugar, vanilla sugar and salt with the whisk of the hand mixer until creamy. Stir in the quark and coconut milk. Fold in the pudding powder.
Stir in eggs one by one. Distribute the quark mixture evenly on the apricots. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) on the 2nd rack from the bottom for 50–55 minutes.
Let the cake rest for approx. 15 minutes in the switched off oven. Take out, let cool down. Remove the cake from the edge with a knife, cut into pieces and serve. Decorate with coconut curls. Whipped cream tastes good with it.
1 piece approx:
  • 300 kcal
  • 1260 kJ
  • 10 g protein
  • 15 g fat
  • 31 g carbohydrates


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