We start with the biscuit base. To do this, the butter biscuits are finely crumbled and then mixed with the melted butter. This crumb mass is then placed in a baking paper-lined form (springform pan: 20 to 24 cm), or in a form with a removable bottom, and pressed down firmly. The whole thing is then put in the refrigerator so that the butter can set.
For the cream, the double cream cheese and the low-fat quark are mixed with vanilla sugar, sugar and the grated lemon peel. We use low-fat quark because the cheesecake isn`t quite as powerful, even if it`s not originally American. You can also replace the quark with the same amount of cream cheese.
Then continue with the gelatine. The leaves are placed in cold water for a few minutes and soaked. Warning: take really cold water and not warm or lukewarm water. Otherwise the gelatine will not dissolve.
After a few minutes it is squeezed out and melted in a saucepan or over a hot water bath over very low heat and then mixed with a small part of the cream cheese mixture. This will make the gelatin evenly firm. Then the mixed gelatin mass is added to the rest of the filling and can be stirred in well. When this is done, the filling is spread over the bottom of the biscuit and placed in the refrigerator for at least 4 hours or overnight to set.
Before serving, the apricot halves are spread over the cheesecake and some chocolate is poured over it.
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