Apricot Cheesecake with Crumble

Ingredients

• 380 g wheat flour type 1050
• 200 g butter
• 200 g whole‑grain sugar
• 1 pinch salt
• 4 eggs
• 500 g ripe apricots
• legume for blind baking
• 1 Organic lemon
• 200 g Goat cheese
• 500 g low‑fat quark
• 4 tbsp starch

Instructions

1. 1.

   Knead 250 g flour, 125 g butter, 50 g sugar, a pinch of salt and one egg into a smooth shortcrust dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Meanwhile wash, halve and pit the apricots.

3. 3.

   Roll out the dough and line the pan, lifting a rim. Prick the base with a fork, cover with parchment paper and weigh down with legumes. Bake in a preheated oven at 180 °C (convection 160 °C; gas: level 2–3) for 10 minutes to blind‑bake. Remove, take off parchment and legumes, and let cool.

4. 4.

   For the quark mixture rinse the lemon hot, pat dry and grate the zest finely. Squeeze out the juice. Mix lemon zest, juice, goat cheese, quark, remaining eggs, 75 g sugar and starch together.

5. 5.

   Place the apricot halves with the convex side down on the base. Spread the quark mixture over the apricots. For the crumble sift the remaining flour into a bowl, add the leftover butter and sugar, and work by hand into crumbs. Sprinkle the crumble over the cheesecake.

6. 6.

   Bake the cake in a preheated oven at 180 °C (convection 160 °C; gas: level 2–3) for 35–40 minutes. Remove, let cool in the pan, then cut into pieces to serve.