1. For the streusels, combine flour, sugar, and baking powder in a large bowl. Add butter, egg, and vanilla extract and mix everything until you get different-sized streusels. You can do that with your hands only, or with a hand mixer with dough hooks, for example.

2. Line a 24cm springform tin* with baking parchment and grease lightly, if needed. Transfer about half of the streusels to the springform tin and press them to the bottom and sides to create a nice crust for the cake. Place the baking tin in the fridge along with the remaining streusels until ready to use.

3. Preheat the oven to 180°C (350°F). Wash, dry, half, and pit the apricots. Set them aside.

4. For the filling, mix the cream cheese with crème fraîche and sugar in a large bowl. Add the eggs one after another and stir well after each addition. You can easily do this without a kitchen machine – a regular whisk is fine here. Next, add the vanilla extract and stir in as well. Finally, sift the flour over the filling and stir in well.

5. Pour the cheesecake filling into the prepared springform tin and smooth out the top. Place the halved apricots (cut sides down) on top of the filling. Bake the cake in the preheated oven for about 30 minutes. In the meantime, stir the apricot jam so it gets easier to spread. If that is not helping enough, heat it for a short time in the microwave.

6. Remove the cake from the oven and spread the apricot jam on top. Sprinkle the remaining streusels on the cake and bake it for 30-35 minutes longer – the cake should have set around the edges, but can still wobble a bit in the center if you tap the baking tin. Take out of the oven and let it cool down completely on a wire rack, after that place the cake in the fridge for at least 2-3 hours (or overnight).