APRICOT CHEESECAKE

With the beginning of summer, I start to switch from chocolate cakes to cheesecakes and other fresh and fruity desserts. I got a thing for apricots which are perfect with the flavor of cheesecake.

Quite the best thing about cheesecakes is that it is done quickly. Almost zero preparation and in the end you only wait once the cake is in the oven. The amount of ingredients in my recipe is equivalent to cake form.

Ingredients: 

270 g of whole wheat flour
2 spoons of vanilla sugar
90 g of granulated sugar (or cane)
140 g of butter
2 teaspoons of baking powder
2 tablespoons of yogurt
pinch of salt

Filling: 
900 g of Philadelphia
250 g of sour cream
cup of whipped cream
6 eggs
2 spoons of vanilla sugar
100 g of granulated sugar (or cane)
juice from one lemon

+ about 15 apricots

Preparation: 
First, prepare the dough. Mix all ingredients in a bowl and use your hands to make smooth dough.Put it into the form and puncture the dough with a fork and put it for 10 minutes in the oven at 150 degrees.

Meanwhile, prepare the filling. Besides eggs, mix all ingredients in a bowl and mix it. Gradually add the egg after egg.

Take out the baked dough. Washed and halved apricots put on the cheesecake. Pour the filling and bake in the oven for about 45 minutes at 160 degrees.

This cheesecake is the best the second day. And do not be afraid of apricots, the more, the better!