- 2 ounces whole-grain Oatmeal
- 2 ounces sliced Blanched hazelnuts
- 5 ounces Cane sugar
- 1 pound Apricots
- 2 Eggs
- 1 pound Cottage cheese
Cut a piece of parchment paper the size of a springform pan (24 cm diameter) (approximately 9 1/2-inch diameter) and line the bottom of the pan with the paper.
Mix the oats and hazelnuts. Spread half of the mixture over the bottom of the springform pan and sprinkle with 20 grams (approximately 1 1/2 tablespoons) of sugar.
Rinse apricots, cut in half, and cut into slices.
In a mixing bowl beat the eggs, 80 grams (approximately 1/3 cup) sugar and 2 tablespoons hot water for 3 minutes with a hand mixer. While mixing, gradually add the cheese. Mix until smooth and creamy.
Fill the springform pan with the cheese mixture and smooth the surface with a spatula. Spread the apricot wedges evenly over the cheese mixture.
Layer the remaining oat-hazelnut mixture over the cheese mixture as evenly as possible. Then sprinkle the remaining sugar evenly over the top.
Place pan on the middle oven rack in a preheated oven at 200°C (fan 180°C, gas mark 3) (approximately 400°F/convection 350°F). Bake for 45 minutes. Remove cheesecake and let cool in the pan on a wire rack. Loosen cake from the edges of the pan, cut cake into 12 pieces and serve.