Apricot Cheesecake

Category: Pastries / Bread / Cake





  1. Preheat the oven with the top/bottom heat function to 175°C.
  2. Melt the butter in a pot on the hob with the special “melt” function. Then allow to cool slightly.
  3. Wash the apricots, dab dry, halve and remove seeds.
  4. Put the curd cheese, eggs, cornmeal, sugar, vanilla sugar, custard powder, baking powder, lemon zest and lemon juice in a mixing bowl and blend thoroughly with a hand mixer. Add the melted butter and stir thoroughly.
  5. Grease a springform pan (diameter 26 cm) and sprinkle lightly with cornmeal. Pour the batter into the pan smooth it down and cover with the apricots.
  6. Put the cake on a rack in the oven and bake for about 60 minutes until it is golden yellow.
  7. When it is done, take the cake out of the oven and allow it to cool slightly in the pan. Then remove it from the pan and let it cool fully.



Ingredients (for 1 cake):

100 g butter or margarine

6-8 apricots

500 g low fat curd cheese

250 g natural yoghurt

3 eggs

60 g  cornmeal (polenta)

250 g  sugar

1 packet vanilla sugar

1 packet vanilla custard powder

(for ½ litre milk, to cook)

2 tsp baking powder

1 organic lemon

(juice and grated zest)

oil and cornmeal for the pan