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Apricot swirl cheesecake
30 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 295
  • Fat about 21g
  • Carbohydrates about 22g
  • Protein about 5g
This is needed
This is needed for 16 pieces
Apricot puree
  • 180 g apricots, cut into pieces
  • 2 tbsp sugar
  • 250 g biscuits
  • 70 g butter, melted, left to cool
  • 0.25 tsp salt
  • 400 g double cream cheese (e.g. Philadelphia)
  • 180 g plain yoghurt
  • 2 egg
  • 80 g sugar
Finish baking
  • 400 g crème fraîche
  • One square springform pan (approx. 23 cm), base lined with baking paper
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And that's how it's done
And that's how it's done
Apricot puree
Puree the apricots and sugar, set aside.
Finely crush the biscuits in a plastic bag using a rolling pin. Mix in the butter and salt. Spread the mixture over the base of the prepared cake tin, press down well with the back of a spoon or the base of a glass.
Mix the cream cheese, yoghurt, eggs and sugar in a bowl using a mixer, spread the mixture over the biscuit base.
To bake
Approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove the tin, leave the cheesecake to cool in the tin for approx. 15 mins.
Finish baking
Stir the crème fraîche, spread on top of the cheesecake. Spoon the reserved apricot puree on top, use the handle of a wooden spoon to create a marble pattern. Bake for a further 15 mins. Remove from the oven, leave to cool in the tin, cover and chill for at least 4 hrs. Remove the tin frame, cut the cake into 16 pieces.

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