Quick cheesecake

For 16 pieces
  • 1 can (s) (850 ml) apricots ( corresponds to approx. 600 g fresh fruit)
  • 5 eggs (size M)
  • 300 g sugar
  • 200 g softened butter or margarine
  • 500 g Lean quark
  • 2 1/2 packet custard powder 'vanilla flavor'
  • 1 deleted TL baking powder
  • Icing sugar
  • Whipped cream and Mint
  • aluminum foil
  • fat and flour
75 minutes
light
1.
Drain the apricots. Possibly. put some fruit aside for decoration. Separate eggs. Beat egg whites until stiff, sprinkling in 50 g of sugar. Mix 250 g sugar and fat with the whisk of the hand mixer until creamy. Stir in egg yolks one at a time. Stir in the quark. Mix the pudding powder and baking powder and then stir in well. Carefully fold the egg whites into the curd mixture in 2–3 portions with a whisk. Grease a springform pan (26 cm Ø) and dust with flour. Spread half of the quark mixture into the pan. Spread the apricots on top. Spread the rest of the quark mixture over it. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 50–60 minutes. Possibly. Finally cover with foil. Remove the cake and use a knife to detach it from the edge of the dish. Let cool in the tin on a wire rack. Take the cake out of the tin and dust with powdered sugar. Decorate with the cream, remaining apricots and mint
2.
Waiting time approx. 3 hours
1 piece approx:
  • 270 kcal
  • 1130 kJ
  • 7 g protein
  • 13 g fat
  • 31 g carbohydrates

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