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Cheesecake with Apricots and Crumble
4.9 from 144 votes

Cheesecake with Apricots and Crumble

This cheesecake features a buttery biscuit crust topped with a creamy cream cheese filling that includes large fresh apricot pieces. The dessert is finished with a walnut and flour crumble that adds texture and a nutty note. The combination of sweet apricots, smooth filling, and crunchy crumble creates a balanced, layered dessert that suits family gatherings or afternoon treats.

Prep Time
15 mins
Cook Time
1 hr 10 mins
Additional Time
8 hrs
Total Time
9 hrs 25 mins
Servings: 6 servings
Course: Dessert
Cuisine: International

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:
    Cup of Yum
  1. Prepare a 25-35cm (9-12 inch) Teflon tray. Preheat the oven to 180° Celsius (356° Fahrenheit).
  2. Put the biscuits in the food processor and grind them finely.
  3. Melt the butter over low heat, add it to the biscuits, and homogenize.
  4. Put the biscuits in the pan, pressing it well onto the bottom and around the edge.
  5. Bake in the oven for 10 minutes, then set aside and move on to the filling.
  6. Turn the oven to 160° Celsius (320° Fahrenheit).
Filling:
  1. 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.
  2. Finally add the salt, vanilla essence, and lemon juice, mixing gently. Set aside.
  3. Cut the apricots into small pieces and sprinkle with a little lemon juice to prevent them from oxidizing.
Crumble:
  1. Mix the flour with the nuts, butter, and sugar until you get a sandy dough. Refrigerate for half an hour.
  2. Put the cream cheese over the biscuit base. Then sprinkle on the apricot pieces and press them down gently.
  3. Sprinkle the crumble over the top.
  4. Put the cake in the oven for no more than an hour.
  5. The cheesecake should be slightly golden on top.
  6. Leave in the oven to cool for 2 hours, then refrigerate for at least 6 hours, or overnight.
  7. It slices easily once it has completely cooled. It's delicious. Enjoy!