A day before you plan to make your cheesecake, drain the yoghurt as explained above. Yield: 500 g of quark.

The next day, line a 21 cm springform pan with parchment paper (bottom and sides).

Place the cookies in a food processor and process into fine crumbs. Alternatively place the cookies in a freezer bag and use a rolling pin to crush the cookies.

Mix with 4 tablespoons melted coconut oil.

Press into the prepared pan and place in the fridge.

Pour the quark into a large bowl and mix with remaining coconut oil and sugar.

Place 200 ml quince juice and agartine (or apple juice and agar agar) in a small saucepan and bring to a boil.

Boil for two minutes and let cool for five minutes.

Mix with the quark mixture until everything is smooth.

Remove the pan from the fridge and pour the quark mixture over the cookie crust.

Refridgerate for 2 hours, then place the cake in the freezer for 30 minutes.

While it's in the fridge, prepare the caramelised apricots.

Place apricots and brown sugar in a small saucepan. (Can be the one you used before.)

Bring to a boil and cook until the sugar has melted, stirring constantly.

Mix remaining juice with cornstarch and stir well until there are no lumps left.

Pour over the apricots and cook for another two minutes, stirring.

Let cool.

Carefully remove the cake from its pan.

Place the apricots on top of the cake. Reserve some of the apricot caramel for serving.

Store in the fridge until you are ready to serve it.

This cake's leftovers are best stored in the fridge, too.