Cheesecake with Apricots

Cheesecake with Apricots
40 min.
1 hr 55 min.
Ready in


for 1 baking sheet Tart pan of 26 cm Ø
For the pastry
250 grams Pastry flour
1 pinch Salt
90 grams Sugar
125 grams Butter
1 Egg
For the topping
2 cans Apricots (Drained, 480 grams)
500 grams Quark
100 grams Sugar
1 pinch Salt
200 milliliters Whipping cream
4 Eggs
1 teaspoon grated Lemon peel
In addition
Butter (for the pan)
2 tablespoons Apricot jam
Powdered sugar (for dusting)
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Preparation steps

Step 1/4

For the pastry: pile flour on the work surface, mix with salt and make a well in the center. Cut cold butter into small pieces and arrange around the well. Place an egg and about 3 tablespoons of lukewarm water into the well and chop all ingredients with a knife until crumbly. Quickly knead into a dough with your hands, shape into a ball and wrap in plastic wrap. Refrigerate for 30 minutes. 

Step 2/4

For the topping: drain apricots. Mix quark with sugar, salt, cream, eggs and lemon zest.

Step 3/4
Preheat the oven to 200 ° C convection.
Step 4/4

Roll out pastry between 2 sheets of baking paper thinly. Butter tart pan and line with pastry, making an edge all around. Fill with quark mixture and arrange apricots on the top. Bake in preheated oven at 200°C (approximately 400°F) for 40-45 minutes. Remove and cool in the pan. Warm apricot jam, stirring, and spread on the cake. Let dry. Dust with powdered sugar and serve.