Summary

Ingredients

For the ground:

• 200 g biscuit (s) (chocolate biscuits)
• 75 g butter (half fat possible)

For the filling:

• 4 egg (s)
• 150 grams sugar
• 200 g cream cheese
• 400 g quark
• 100 g butter, melted
• 150 ml egg liqueur
• 150 ml apricot juice from the can
• 1 packet custard powder, vanilla

For covering:

• 100 g quark
• 200 g cream cheese
• 200 ml cream
• Sugar or sweetener as you like
• 1 can apricot (s), drained

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Instructions

1. Grease a 26 cm diameter springform pan and chill. Finely grind the biscuits in a blender, melt the butter and mix with the breadcrumbs. Press the mass into the prepared form so that a border of approx. 4 cm is created. Let it set in the refrigerator.
2. In the meantime, drain the apricots, collecting the juice. Set aside 12-16 of the apricot halves, dice the rest. Measure the 150 ml of the juice for the filling.
3. Meanwhile preheat the oven to 180 ° C top / bottom heat.
4. Beat the eggs until frothy, pour in the sugar and keep beating until the mixture becomes creamy. Then add the cream cheese, quark, butter, liqueur, juice and pudding powder and stir everything in well. Spread the apricot cubes on the prepared base, pour the curd mixture on top. Bake in the preheated oven for about 1 hour. Then let it cool down completely!
5. For the topping, stir the quark with the cream cheese until smooth, whip the cream until stiff and fold under. Sweeten to taste. Spread the mixture on the cooled cheesecake and cover with the remaining apricots.