Apricot Raspberry Cheesecake

Shortcrust Pastry

• 100 g butter soft, diced, plus extra for greasing
• 160 g plain flour
• 25 g cocoa powder
• 70 g sugar
• 1 medium egg
• ½ tsp baking powder

Filling

• 500 g curd cheese (quark) or fromage frais
• 150 g milk
• 70 g sunflower oil
• 170 g sugar
• 45 g cornflour
• 20 g lemon juice
• 2 medium eggs
• 1 tsp natural vanilla extract
• 400 g apricots ripe, quartered
  of 400 g tinned apricots drained, quartered (1 x 410 g tin)
• 150 g raspberries
  of 150 g frozen raspberries defrosted