Classic Apricot Cheesecake

Ingredients

• 250 g spelt flour Type 1050
• 125 g butter
• 120 g whole cane sugar
• 5 eggs
• a pinch of salt
• 10 ripe apricots
• 1 Organic lemon
• 750 g quark (20% fat)
• 2 tbsp Cornstarch
• 0.25 tsp vanilla powder
• 1 tbsp powdered sugar from whole cane sugar

Instructions

1. 1.

   For the crust, combine flour, cubed butter, 65 g sugar, 1 egg and a pinch of salt in a bowl. Knead quickly into a smooth shortcrust dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Meanwhile wash, halve and pit the apricots. Rinse the lemon hot, pat dry and grate its zest finely. Halve the lemon again and squeeze out the juice.

3. 3.

   Roll the dough thin between two sheets of parchment paper. Grease a tart pan if needed and line it with the dough, shaping an edge.

4. 4.

   Whisk the quark with lemon zest and juice, remaining sugar, eggs, cornstarch and vanilla powder. Spread the mixture over the crust and smooth the surface. Arrange the apricot halves cut side down evenly on top of the quark layer.

5. 5.

   Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 40–45 minutes. Remove and let cool in the pan. Dust with powdered sugar before serving.