Cheesecake with Amaretti

Preheat the oven to 175 °C (top/bottom heat).

Crush the Amaretti finely and mix thoroughly with the cinnamon.

Grease the bottom of a springform pan, spread the Amaretti crumbs over it and press firmly.

Beat together mascarpone, low-fat quark, sour cream, lemon juice and sugar until smooth.

Fold in the eggs and flour briefly until just combined.

Pour the quark mixture onto the crumb base and smooth the surface.

Bake the cheesecake for 10 minutes at 175 °C.

Reduce the temperature to 150 °C and bake for another 20 minutes.

Halfway through the remaining baking time, carefully loosen the cake from the pan edge with a knife and then bake for another 20 minutes.

Turn off the oven and let the cheesecake rest in the closed oven for about 30 minutes.

Remove the cheesecake and let it cool completely on a wire rack.

Warm the apricot jam briefly, stir until smooth and spread thinly over the cake.

Chill the cheesecake until serving.