Moist Cheesecake with Apricots and Sprinkles
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the sprinkles:
- 200 g butter, soft
- 400 g flour
- 150 grams sugar
- 1 packet vanilla sugar
- 2 tablespoon apple juice
For the filling:
- 500 g quark
- 120 g suar
- 3 egg (s)
- 1 tablespoon semolina
- 2 tablespoon lemon juice
- 1 packet custard powder, vanilla
- 1 can apricot (s)
- Icing sugar for dusting
Print Recipe
Pin Recipe Instructions
- Knead the flour with the soft butter, sugar, vanilla sugar and apple juice to make crumbles and chill the crumble.
- Mix the quark, sugar, lemon juice, eggs, pudding powder and semolina together.
- Place half of the crumble on the bottom of a greased springform pan dusted with flour and press firmly. Pour the quark cream into the mold and smooth it out. Spread the apricots and the rest of the crumble on top.
- Bake in a preheated oven (fan oven) at 150 degrees for about 60 minutes. After baking, remove the cake from the edge and let it cool for 1½-2 hours.
- Before serving, sprinkle with powdered sugar.
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