Apricot cheesecake from the sheet

For 24 pieces
  • 300 g Butter
  • 300 g Shortbread
  • 1 kg fresh apricots
  • 250 g Sugar
  • 2 Parcel Vanillin sugar
  • 1 pinch salt
  • 1,25 kg Low-fat quark
  • 1 can (s) (165 ml) coconut milk
  • 1 packet pudding powder 'vanilla flavor'
  • 6 eggs (size M)
  • coconut curls
  • 1 freezer bags
  • Oil
105 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. Smear a drip pan (approx. 32 x 39 cm) with oil. Evenly distribute the crumbs in it, press down to form a smooth base. Approx. Chill for 30 minutes. Apricotswash, rub dry, cut in half and stone. Spread the apricots evenly on the bottom. 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 at a time. 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 in the switched off oven for about 15 minutes. 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
Waiting time 1 1/2 hours
1 piece approx.:
  • 280 kcal
  • 1170 kJ
  • 10 g protein
  • 15 g fat
  • 27 g carbohydrates


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