Cheesecake with Apricot Puree

For the cheesecake with apricot puree, first heap the flour with the baking powder, salt and sugar on a work surface. Knead with the well-drained curd, milk and oil until smooth. Add a little flour or milk as needed. Wrap in plastic wrap and refrigerate for about 1 hour.

Preheat the oven to 160 °C convection oven. Line the springform pan (26 cm diameter) with baking paper.

Knead the dough again on a floured work surface, roll it out and line the pan with it, forming a rim.

For the topping, drain the apricots well. Finely puree about 150 g (add a little apricot juice from the can if needed) and chop the rest. Separate the eggs and beat the whites with the lemon juice until stiff. Mix the egg yolks with the curd, cream cheese, sugar and custard powder until smooth. Fold in the beaten egg whites and the apricot pieces.

Pour the mixture into the pan, smooth it out and bake in the oven for about 1 hour 15 minutes. If the cake gets too dark, cover it with baking paper in time. Remove from oven and let cool.

Remove cheesecake with apricot puree from the mold and serve drizzled with the apricot puree.

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