Classic Apricot Cheesecake on Shortcrust Pastry
Ingredients
Shortcrust pastry
- 300 g all-purpose flour
- 200 g cold butter, cut into pieces
- 100 g sugar
- 1 egg
- 2 tsp lemon zest
- Butter, for greasing the pan
- Flour, for dusting the pan
Filling
- 500 g quark
- 1 cup crème fraîche
- 200 g double cream cheese
- 4 eggs
- 1 packet vanilla pudding powder
- 1 lemon
- 120 g sugar
- 1 (490g) can apricots, drained
Preparation
Combine flour, butter, sugar, egg, and lemon zest in a bowl and knead for 5 minutes. Chill for at least 30 minutes
Mix quark, crème fraîche, cream cheese, eggs, vanilla pudding powder, lemon juice, lemon zest, and sugar until smooth and the sugar is dissolved. Preheat the oven to 180°C (convection: 160°C)
Grease a 26 cm springform pan with butter and lightly dust with flour
Roll out the shortcrust pastry and place it in the prepared springform, pressing up the sides to form a 5 cm high rim
Pour the quark mixture over the pastry base and bake for 20 minutes
Drain the apricots well and spread them evenly over the cheesecake
Bake for an additional 30 minutes
Let the cheesecake cool completely before removing from the pan
