Apricot Cheesecake
The apricot cheesecake is just right for health-conscious cake lovers: juicy, fruity – yet low in fat and calories but high in protein.
Ingredients
- 50 g rolled oats
- 50 g chopped hazelnuts
- 130 g cane sugar
- 500 g apricots
- 2 Eggs
- 500 g cream cheese (10% fat)
Instructions
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1.
Cut a sheet of parchment paper to the size of a 24 cm diameter springform and line the bottom of the pan with it.
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2.
Mix oats and hazelnuts. Spread half of the mixture in the springform and sprinkle with 20 g cane sugar.
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3.
Wash, drain, halve, pit and cut apricots into wedges.
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4.
In a mixing bowl beat eggs, 80 g cane sugar and 2 tbsp hot water with a hand mixer for about 3 minutes until creamy. Fold in cream cheese in two portions.
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5.
Pour the cheese mixture into the springform and smooth it with a spatula. Arrange apricot wedges on top.
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6.
First sprinkle the remaining oat-hazelnut mix, then evenly dust the rest of the cane sugar over it.
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7.
Place the springform on the oven rack and bake the cake on the middle shelf in a preheated oven at 200 °C (180 °C fan, gas level 3) for about 45 minutes. Remove the apricot cheesecake and let it cool on a wire rack while still in the pan. Release the cake from the pan and cut into 12 pieces.
