The delectable Apricot Cheese cake

Hello foodies.....Look no further for a creamy and ultra smooth cheesecake recipe! Paired with a buttery crust, no one can deny its simple decadence.

Yet again a German bakers’ recipe so deliciousness and success in baking is guaranteed. Trust me I have gone through a 100 recipes before selecting this one, it is not at all complicated, if you have all the ingredients and an oven anyone can bake this, you do not require any experience to make this crowd pleasing and pallet satisfying cake.

Hardik and I have had a lot of cheese cakes but this one is special and absolutely our favorite as it has the perfect amount of sugar, and Thanks! to the apricots, our cheesecake is fruity and creamy at the same time. The cream contains everything a good cheesecake needs and the shortcrust pastry makes the cake perfect!

So without much a do, let’s get baking

Prep Time: 30 min

Bake Time: 50 min

Resting time: 50 min

Total Time: 60 min

This recipe makes 1 cake

1 cup= 250 ml

Ingredients

FOR THE SHORTCRUST PASTRY

300 g all purpose Flour

200 g cold butter in pieces (Saltless)

100 g sugar

1 egg*

2 tsp Lemon zest (highly recommended)

some butter for the mold

some flour to work with

springform pan ( Ø 26 cm)

FOR THE CREAMY FILLING

500 g Quark

1 cup Creme fraiche Cheese

200 g Double cream cheese

4 Eggs*

1 pck. Vanilla pudding powder (60g)

1Lemon

120 g sugar

1 can Apricot (drained weight: 490g)

Directions

Step 1: making the shortcrust

Put the flour, butter, sugar, egg and lemon zest in a bowl and knead a shortcrust pastry. Knead the shortcrust pastry a little more by hand and chill for at least 30 minutes.

Step 2: making the creamy filling

For the quark mixture, mix all the dairy products with the eggs, vanilla pudding powder, lemon juice, lemon zest and sugar to a smooth mixture until the sugar has dissolved. Preheat the oven to 180 degrees (convection oven: 160 degrees) .

Step 3: assembling everything

Take springform pan ( Ø 26 cm) grease and dust lightly with flour. Take the shortcrust pastry out of the refrigerator and roll out into a round shape. Lay your pastry sheet into the prepared springform pan and press a 5cm high edge onto it. Put the quark mixture on the base and bake the cheesecake for 20 minutes. The surface should get a nice yellowish color and solidify slightly.

Step 4: its time to pop on those apricots

Drain the apricots well and distribute them evenly on the cheesecake. Bake the cheesecake for another 30 minutes. Let cool down well before removing from the mold. I removed my cake next day in the morning, that way you can be sure that you cake is perfectly set.