Sweet-Savory Apricot-Curry Cheesecake

• 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

1. Preheat the oven on 350FrnMelt the butter and mix together with crackers and curcuma.
2. Press the cracker mixture on the bottom of two small springform pans and bake for about 10 minutes
3. Cut the apricots into dices. Cook them in a saucepan on medium heat with the tea, sugar and curry powder for 15 minutes.
4. In a another sauce pan, melt the goat cheese with the soy cream on low heat
5. In a bowl, combine this mixture with the cream cheese and quark. Beat the eggs and add to the cheese mixture. Season with pepper.
6. Take the base of the cheesecake out of the oven. Spread apricot jam on the cracker-base then pour the cheese mixture on top.
7. Cut the remaining apricot into slices and arrange on top of the cheesecake.
8. Bake for 25-30 on 320F

base, crackers, butter, curcuma powder, apricots, fresh apricots, curry, milliliters, sugar, milk, quark, soy cream, cream cheese, eggs, apricot

Taken from food52.com/recipes/21931-sweet-savory-apricot-curry-cheesecake (may not work)