Author Notes
Two individual cheesecakes.A delicious entrée or main dish served with a salad —MarieGlobetrotter
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Ingredients
- Cracker base
-
60g
crackers, crumbled
-
30g
butter
-
1/2 teaspoon
curcuma powder
- Apricot jam and cheese topping
-
4
dried apricots
-
4
fresh apricots
-
1 teaspoon
curry
-
50 milliliters
tea
-
1/2 tablespoon
sugar
-
50g
creamy ewe's milk, almost brie style
-
100g
quark
-
30 milliliters
soy cream
-
75g
cream cheese
-
2
eggs
-
1
apricot
Directions
- Cracker base
-
Preheat the oven on 350F
Melt the butter and mix together with crackers and curcuma.
-
Press the cracker mixture on the bottom of two small springform pans and bake for about 10 minutes
- Apricot jam and cheese topping
-
Cut the apricots into dices. Cook them in a saucepan on medium heat with the tea, sugar and curry powder for 15 minutes.
-
In a another sauce pan, melt the goat cheese with the soy cream on low heat
-
In a bowl, combine this mixture with the cream cheese and quark. Beat the eggs and add to the cheese mixture. Season with pepper.
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Take the base of the cheesecake out of the oven. Spread apricot jam on the cracker-base then pour the cheese mixture on top.
-
Cut the remaining apricot into slices and arrange on top of the cheesecake.
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Bake for 25-30 on 320F
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