Cheesecake with Dried Apricots

Ingredients

• 250 g flour
• 80 g sugar
• 1 pinch salt
• 1 egg
• 160 g butter
• 100 g Dried Apricots
• 100 ml apple juice
• 3 eggs
• 750 g cream cheese (10% fat)
• 150 g sugar
• 1 packet vanilla pudding powder (for 500 ml liquid)
• 1 tbsp Lemon Juice
• powdered sugar (for dusting)

Instructions

1. 1.

   For the crust, mix flour with sugar and a pinch of salt, sift onto the work surface, press a well in the middle, crack the egg into it, and scatter butter pieces around the well. Quickly knead by hand into a smooth dough, shape into a ball, wrap in cling film and refrigerate for 30 minutes.

2. 2.

   Preheat the oven to 180°C (350°F) with upper and lower heat.

3. 3.

   Soak the apricots in apple juice for the topping.

4. 4.

   Separate the eggs; whisk yolks with cream cheese, sugar, pudding powder, and lemon juice. Beat egg whites with a pinch of salt until stiff peaks form, then fold into the mixture. Drain apricots, slice into thin strips, and fold them in as well.

5. 5.

   Roll out the dough on a floured surface slightly larger than the pan, line a greased springform pan with it, lifting a small rim. Spread the apricot-cheese mixture over the crust and bake in the preheated oven for 45-60 minutes until golden brown. Cover the cake with buttered parchment paper as needed. Remove from the oven, let cool, release from the pan, slice, dust with powdered sugar, and serve.