Apricot cheesecake

AUTHOR
Sheila Zhang
DIFFICULTY
very easy
RATING
4 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 24
  • 400 g Flour
  • 2 TABLESPOONS Cocoa powder
  • 150 g Icing sugar
  • 250 g Butter
  • 9 Eggs (size M)
  • 1750 g Low-fat curd
  • 250 g Sugar
  • 2 packages Pudding Powder " Vanilla Flavor"
  • 2 can(s) (850 ml each) Apricots
  • 50 g Sugar crystals
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Mix flour, cocoa and icing sugar. Add butter in pieces and 1 egg. Knead everything first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Grease the fat pan of the oven (32 x 39 cm) and dust with flour. Pour in the dough and press it to a flat base with your hands, pulling up the edges. Place in a cool place for about 1 hour. Bake in the preheated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) on the bottom shelf for 10-12 minutes

  2. 2

    Stir curd and sugar until smooth. Stir in 8 eggs individually and pudding powder at the end. Remove the pre-baked base from the oven, add the quark mixture and smooth it down. Drain apricot halves and spread on the mixture. Bake for approx. 45 minutes at the same temperature

  3. 3

    Take the cake out of the oven and let it cool down. Then cut into pieces and sprinkle with sugar crystals

  4. 4

    waiting time approx. 3 hours

Nutrition Facts

KCAL
340 kcal
CARBS
44 g
FATS
12 g
PROTEINS
14 g

Categories & Tags

Cakes & Pastriesvery easyCake