Cheesecake with Apricots and Crumble
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
1 hr 10 mins
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Additional Time
8 hrs
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Total Time
9 hrs 25 mins
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Servings
6 servings
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Course
Dessert
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Cuisine
International
Cheesecake with Apricots and Crumble
Description
In this cheesecake, a base of finely ground biscuits mixed with melted butter is baked to form a firm crust. The cream cheese filling is blended with eggs, sugar, vanilla, and a touch of salt, then folded with diced apricots tossed lightly in lemon juice to maintain freshness. A walnut-based crumble mixture with flour, butter, and sugar is prepared to a sandy texture and chilled before topping the cheesecake. The baking process involves first setting the crust and then baking the filling and crumble together to meld flavors and textures.
The final dessert balances the smooth richness of the cream cheese with the sweet-tart apricots and the crisp crumble topping, making it suitable for dessert tables or special occasions. Serve chilled for the best texture.
Ingredients
Crust:
- 250 g Biscuits
- 120 g butter
Filling:
- 600 g cream cheese
- 3 egg large
- 120 g sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
- 500 g apricots
- 1 tablespoon lemon juice
Crumble:
- 50 g flour
- 50 g walnut ground
- 50 g butter
- 50 g sugar
Instructions
Crust:
- Prepare a 25-35cm (9-12 inch) Teflon tray. Preheat the oven to 180° Celsius (356° Fahrenheit).
- Put the biscuits in the food processor and grind them finely.
- Melt the butter over low heat, add it to the biscuits, and homogenize.
- Put the biscuits in the pan, pressing it well onto the bottom and around the edge.
- Bake in the oven for 10 minutes, then set aside and move on to the filling.
- Turn the oven to 160° Celsius (320° Fahrenheit).
Filling:
- Mix the cream cheese with the sugar for 3 minutes, then add the eggs one at a time and mix well after each, until fully incorporated.
- Finally add the salt, vanilla essence, and lemon juice, mixing gently. Set aside.
- Cut the apricots into small pieces and sprinkle with a little lemon juice to prevent them from oxidizing.
Crumble:
- Mix the flour with the nuts, butter, and sugar until you get a sandy dough. Refrigerate for half an hour.
- Put the cream cheese over the biscuit base. Then sprinkle on the apricot pieces and press them down gently.
- Sprinkle the crumble over the top.
- Put the cake in the oven for no more than an hour.
- The cheesecake should be slightly golden on top.
- Leave in the oven to cool for 2 hours, then refrigerate for at least 6 hours, or overnight.
- It slices easily once it has completely cooled. It's delicious. Enjoy!
User Reviews
Overall Rating
4.9
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