Apricot Raspberry Cheesecake
This Apricot Raspberry Cheesecake is a baked dessert combining tangy quark, sweet apricots and raspberries on a chocolate-shortcrust base. The Thermomix TM7 weighs, mixes and grinds every component with precision, delivering a creamy filling and crumbly cocoa base. Ideal for birthdays, weekend baking or a fruity finish to Sunday lunch.
About this recipe
Apricot Raspberry Cheesecake with the Thermomix TM7 brings a classic café-style bake into your own kitchen. Searching for cheesecake recipes for your all-in-one kitchen machine usually means dense New York-style cakes, but this lighter European version uses quark for a fluffy, slightly tangy filling poured over a chocolate shortcrust base made with plain flour and cocoa powder. The TM7 handles every step: it weighs the flour and sugar directly into the bowl, kneads the butter dough to an even crumb, and whips the egg and quark mixture to an airy consistency so the cake rises gently without cracking. Apricots melt into jammy pockets while raspberries burst with sharp freshness, balancing the sweet curd cheese layer. This dessert belongs on the table at birthdays, afternoon coffee with friends or a relaxed weekend treat, and it slices cleanly thanks to the even structure the machine guarantees.
Preparation tips
- Use room-temperature quark, eggs and milk before starting the batter; cold quark straight from the fridge can cause the cheesecake filling to split during baking and gives a less creamy result with dense patches.
- Drain the apricots thoroughly on kitchen paper before folding them into the quark mixture, as excess juice makes the filling watery and prevents the chocolate shortcrust base from staying crisp beneath the fruit.
- Serve the cheesecake fully cooled, preferably chilled for a few hours, so the quark sets firmly and the raspberry and apricot layers cut into clean slices; a warm knife gives the neatest portions.
Recipe variations
- Lactose-light version: replace the curd cheese with lactose-free quark and the butter with plant-based margarine; the apricot and raspberry acidity keeps the flavour identical while making the cheesecake suitable for lactose-sensitive guests.
- Festive winter version: swap the apricots for cubed pear and add a pinch of cinnamon and speculaas spice to the cocoa base; finished with a dusting of icing sugar, this becomes a proper Christmas dessert centrepiece.
Thermomix TM7 Benefits
- Weigh the plain flour, sugar and cocoa powder directly in the mixing bowl, so the chocolate shortcrust base has consistent proportions every time you bake. [Time Savings]
- Grinding the sugar into icing-fine powder takes just seconds, giving the quark filling a silky sweetness without any gritty crystals. [Multi-Function]
- With the butterfly whisk, the TM7 whips the egg into a light, airy foam that makes the cheesecake rise gently and evenly in the oven. [Multi-Function]
- Kneading the butter, flour and cocoa into a smooth dough happens hands-free, so the shortcrust needs no cold fingertips or manual rubbing. [Hands-Free]
- Gentle heating of the milk and quark mixture is fully controlled, preventing the eggs from curdling before the batter goes into the tin. [Precision Control]
Ingredients
- butter
- plain flour
- cocoa powder
- sugar
- medium egg
- baking powder
- curd cheese (quark)
- milk
- sunflower oil
- sugar