Name: Apricot cheesecake on a shortcrust base
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 1 cake
Ingredients: 250 g plain flour; 120 g butter; 80 g powdered sugar; 1 pc egg; 1 teaspoon baking powder; salt; 500 g soft curd cheese; 200 g sour cream; 100 g sugar; 3 pcs eggs; 1 packet vanilla pudding; 1 packet vanilla sugar; 1 teaspoon lemon zest; 500 g apricots; butter; powdered sugar

Step by step process

Shortcrust base

1
For the apricot cheesecake, first prepare the shortcrust dough. Mix the flour with the baking powder, then add the cold butter cut into cubes, the powdered sugar, the egg, and a pinch of salt. Knead a smooth dough by hand and chill it for 30 minutes in the refrigerator.
TIP:
Let the dough rest in the refrigerator for 10-15 minutes to firm up and hold its shape better. Chilling also reduces spreading during baking and improves flavor.
2
Preheat the oven to 180 °C. Grease a 24 cm springform pan with butter and line the base with parchment paper. Press the chilled dough evenly into the base and shape a low rim. Prick the base in several places with a fork.

Curd filling

3
Beat the soft curd cheese with the sour cream, sugar, and vanilla sugar until smooth. Gradually whisk in the eggs, then stir in the vanilla pudding powder and the grated lemon zest. The filling should be creamy and free of lumps.
TIP:
When grating, use only the thin yellow layer of zest. The white part is bitter and will spoil the dressing's flavor. Before using it, gently wipe it off to leave only the fresh lemon aroma.
4
Spread the prepared filling evenly over the base and smooth it with a spatula.

Apricots and baking

5
Wash the apricots, cut them in half, and remove the pits. Arrange the halves cut-side up close together across the whole surface of the filling and press them in gently.
6
Bake in the preheated oven for 45 to 50 minutes, until the filling sets and the edges turn golden. Let the baked cake cool completely in the pan, then slice it and dust it with powdered sugar before serving.