This is a very unusual cheesecake that combines the fluffiness of quark (see ingredients) with the refreshing taste of apricots into a delicious joy.
Ingredients
All ingredients are measured for use of a 9-inch spring form pan.
Crust
- 9 oz white flour
- 1 pinch of salt
- 2 oz powdered sugar
- 4.5 oz butter
- 1 egg
Filling
- 2 oz butter
- 32 oz quark
- 7 oz sugar
- 1/2 tsp rasped lemon peel
- 2 tbsp lemon juice
- 3 egg yolks
- 3 oz dried apricots
- 2 oz corn starch
- 3 egg whites
Preparation
Kneed flour, salt, powdered sugar, butter and egg together until you get a coherent ball. Wrap in aluminum foil and put in the refrigerator for 30 minutes to cool down.
After it is cool roll out large enough to clad the bottom and sides of the springform pan. You do not need to butter the pan itself: the dough contains enough fat to release from the pan at the end easily. Put some parchment paper over the dough and weight it down to prevent raising. Legumes work well for this task.
Preheat the oven to 425oF. Bake the dough for 10 minutes, then remove the legumes and the parchment paper and bake for another 5 minutes.
Soften the butter (leave it outside or just microwave it for few seconds) and mix it together with quark, sugar, lemon peel, lemon juice and egg yolks.
Cut the apricots is small pieces. Cover them with corn starch. This will prevent apricot pieces from sticking to each other. Mix into the filling.
Beat the egg whites until stiff and then manually fold them into the mixture. Be very careful not to mix at this point.
Add the filling to the already partially baked crust. Continue baking in the over at 350oF for 60 minutes. Test with a toothpick - the filling should not be fluid when done. Let stand in the over for another 10 to 20 minutes with open door to cool it down slowly. Remove from the over and cool down completely before you open the form.
Cut in 12-16 pieces and enjoy!