Mini Cheesecake with Apricots
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 100 g flour
- 1 pinch baking powder
- 1 packet vanilla sugar
- 1 small egg (s)
- 50 g butter, cold
For covering:
- 75 grams sugar
- 2 egg (s)
- 75 g butter, soft
- 200 g cream cheese
- 200 g quark
- 1 packet custard powder, vanilla
- 2 tablespoon flour
- 1 squirt lemon juice
- 1 packet vanilla sugar
- 0.5 can ½ apricot (s)
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Knead the ingredients for the shortcrust pastry base and refrigerate for 30 minutes.
- Grease the springform pan (20 cm) and preheat the oven to 160 degrees.
- Mix the remaining ingredients, except for the apricots, with the mixer.
- Spread the shortcrust pastry on the springform pan and pull up 1 cm at the edge.
- Pour about 1 finger`s width of the filling into the mold, pour the drained apricots on top and pour the rest of the mixture over it.
- Bake in the preheated oven for approx. 65 minutes, remove from the oven and let cool in the pan.
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