Summary

Ingredients

For the shortcrust pastry:

• 200 g flour
• 1 pinch (s) salt
• 1 pinch baking powder
• 50 grams sugar
• 1 egg (s)
• 100 g butter

For covering:

• 1 tablespoon almond (s), ground, for sprinkling
• 1 can apricot (s), 540 g drained weight, or 500 g fresh apricots
• 750 g low-fat quark
• 300 ml cream
• 3 egg (s)
• 150 grams sugar
• 2 packs vanilla sugar
• 1 pck.pudding powder, (vanilla or cream pudding)

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Instructions

1. Knead the ingredients for the shortcrust pastry with the dough hook of the hand mixer to form a smooth dough, shape into a ball and refrigerate for approx. 1 hour. Line a springform pan, 26 cm in diameter (28 cm is also okay) on the bottom with baking paper. Line the bottom and the edge with the shortcrust pastry. Bake in a preheated oven at 200 ° C (gas level 3, convection 175 ° C) for 10 minutes. Let cool a little and then sprinkle with the almonds.
2. Drain the apricots well.
3. Separate the 3 eggs. Beat the egg white with the vanilla sugar and a pinch of salt to stiff egg whites and set aside for a moment. Now beat the 3 egg yolks with the sugar in a large bowl until frothy and fold in the pudding powder. Mix the quark and cream together. Add the quark and cream mixture and stir everything well. Finally, carefully fold in the beaten egg white (large spoon with a hole or a hand whisk).
4. Spread the apricots on the cooled shortcrust pastry base and spread the quark mixture over it and smooth it out. Bake at 200 ° C for 20 minutes, then bake at just under 170 ° C (gas level 2, fan oven 145 ° C) for 50-60 minutes. Danger! The baking time can vary slightly from oven to oven!
5. Tip:
6. The cheesecake is just right if it is golden yellow in color and the curve in the middle is level with the cake (the curve shows us that it is not quite ready).
7. Let the cheesecake cool in the oven and never open the oven door immediately, otherwise it will collapse!