Apricot baked cheesecake
Last Updated on
ingredients
For the dough
250 g plain flour 100 g icing sugar 180 g cold butter 1 pinch salt 1 pk egg
For the filling
500 g soft cottage cheese 100 g caster sugar 1 pk lemon 4 pk eggs 1 crucible whipping cream 1 packet vanilla sugar 1 packet golden cob or vanilla custard powder
For the top
600 g ripe apricots or a cup of drained, cooked
progress in the video above
A delicious, refreshing summer cake.
1.
Cesto.
Add the egg, work into a smooth dough and refrigerate for half an hour to an hour
3.
Roll it out, put it in a mould.
4.
Filling.
In a bowl, put cottage cheese, sugar, lemon zest and juice, Golden cob, vanilla sugar. Mix well.
6.
Add the whipped cream and the egg whites carefully.
7.
Pour the batter, arrange the apricots and bake at 180 degrees for 50-60 minutes.
8.
If the top gets too toasted, cover with foil.
9.
Let cool.
10.
Tip: It is good if you make the cake in the evening. After baking, the centre is still soft, which is good. Let it cool in the morning in an open oven.
