Apricot cheesecake with brittle crumble

For 32 pieces
  • 650 g flour
  • 450 g softened butter
  • 425 g Sugar
  • 2 Can (s) (850 ml) Apricots
  • 1 kg Lean quark
  • 500 g sour cream
  • 1 packet Vanillin sugar
  • 2 packet 'Vanilla flavor' pudding powder
  • Juice of 1 lemon
  • 7 Eggs (size M)
  • 100 g Hazelnut brittle
  • fat
90 minutes
flour, 375 g softened butter and 175 Knead g of sugar first with the dough hook of the hand mixer, then with your hands to make sprinkles. Chill the streusel. Drain the apricots in a colander. Mix 75 g butter and 250 g sugar with the whisk of the hand mixer until creamy. Gradually stir in the quark, sour cream, vanilla sugar, pudding powder and lemon juice. Stir in eggs one by one. Spread half of the crumble thinly on the bottom of the greased drip pan of the oven and press firmly. Put half of the quark mixture on top and smooth it out. Spread the apricot halves on top, then pour the remaining quark mixture on top. Knead brittle under the remaining crumble and spread evenly over the cheese mixtureto distribute. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 50 minutes. Remove the cake and let it cool on a wire rack
Waiting time approx. 1 hour
1 piece approx.:
  • 350 kcal
  • 1470 kJ
  • 9 g protein
  • 18 g fat
  • 40 g carbohydrates


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