Spiegeleikuchen - Käsekuchen mit Aprikose (German Cheesecake with Apricots)

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta is lower in fat and calories, while cottage cheese is more affordable.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories, while plain yogurt is often cheaper.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine is typically less expensive.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia is a natural sweetener with no calories, while brown sugar can be more economical.

Preheat oven to 345°F.

For the dough: Cream the Butter and Sugar in a large bowl using a hand mixer. Mix in the Egg. Add half of the Flour and Baking Powder, mix until combined, then add the remaining Flour and mix until small crumbles form.

Line a baking sheet with parchment paper. Spread the crumbly dough evenly and press onto the baking sheet. Set aside.

For the topping: In a large bowl, mix together the Quark and Eggs until combined. Add the Vanilla Sugar and Sugar, mix until smooth. Add the Oil and mix again. Add the Lemon Juice, Butter Vanilla Baking Oil, and Corn Starch, mix until well combined and smooth.

Drain the Apricot Halves and place on a paper towel, dab the tops to remove excess moisture.

Pour the topping mixture onto the pressed dough and smooth out evenly with a spatula.

Place the Apricot Halves, rounded side up, on top of the topping in evenly spaced rows. Bake for 30-35 minutes.

Remove from oven and allow to cool completely.

For the glaze: In a saucepan, add the Tortenguss, Sugar, and Water. On high heat, stir constantly and bring to a boil. Continue to stir and cook for 1 minute. Remove from heat and allow to cool for about a minute.

Pour glaze onto the cake and brush evenly, coating the entire surface. Allow the glaze to set for about a half hour. Cut the cake into squares around each Apricot Half.

Cooking Techniques

Spice Level:

Allergens