Apricot Cheesecake

For 16 pieces
  • 150 g + 2 tbsp flour
  • 75 g + 1 tbsp brown sugar
  • 2 packet vanillin sugar
  • 1/2 TL Baking powder
  • 1 pinch salt
  • 125 g Butter
  • 12 Apricots (approx. 80 g)
  • 150 g sour cream
  • 150 g + 1 tbsp sugar
  • 10 EL orange juice
  • 500 g Lean quark
  • 175 g double-cream cream cheese
  • 4 eggs (size M)
  • 100 g sour cream
  • fat
  • aluminum foil
135 minutes
150 g flour, 75 Mix g brown sugar, 1 packet of vanilla sugar, baking powder and salt in a bowl. Add the butter in pieces and knead everything into sprinkles with the dough hook of the hand mixer. Put the dough in a greased springform pan (26 cm Ø) and press it with your hand to a flat base. Refrigerate. Cut 8 apricots crosswise, put them in boiling water and let stand for 1-2 minutes. Rinse with cold water, peel off the skin, cut the fruit in half and stone. Mix the sour cream, 150 g sugar, 1 packet of vanilla sugar, 5 tablespoons orange juice, quark and cream cheese with the whisk of the hand mixer until smooth. Stir in eggs one at a time. Sift 2 tablespoons of flour over it and fold in. Sprinkle the base with 1 tablespoon of brown sugar, add 1/2 of the cheese mixture. Spread the apricot halves on top. Smooth out the remaining quark mixture on top. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 60-75 minutes (stick test). Cover with aluminum foil at the end of the baking time. Let the cake cool in the tin on a wire rack. Halve 2 apricots, stone them, cut into pieces and finely puree with 5 tablespoons of orange juice. Mix the sour cream and 1 tablespoon of sugar. Spread sour cream on the cake, leaving 2-3 cm space to the edge. Drizzle with a little puree on the sour cream. Cut 2 apricots into wedges. Cut the cake into pieces, arrange on a plate, decorate with apricot wedges. Possibly. Add the remaining sauce
2 1/2 hours waiting time
1 piece approx.:
  • 290 kcal
  • 1210 kJ
  • 9 g protein
  • 14 g fat
  • 32 g carbohydrates


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