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Cheesecake with Caramel Apricots

Cheesecake with Caramel Apricots Photo 1

Category

Cheesecakes

Time

100 min

Serving

12 persons

Calories

0

Rating

0.00 rating-star (0)

Do you like cheesecakes as much as I do? I used to belive that cooking this dessert is a real challenge, but now I\'m sure that it is as easy as ABC! Let\'s cook it together right away to enjoy its superb taste! 

Ingredients

  • shortbread cookies : 150 g
  • butter : 150 g
  • almond : 50 g
  • cream cheese : 500 g
  • cream : 200 ml (33%)
  • brown sugar : 150 g
  • apricots : 500 g
  • apricot jam : 4 Tbsp
  • egg : 3 Tbsp
  • flakes almonds : 1 piece

Metric Conversion

Stages of cooking

  1. To cook the basis for the cheeseacke, take shortbread cookies, almonds and mill them using a blender or a kitchen machine.  

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  2. Take the loose-base cake tin, cover the bottom of it with baking paper to prevent the topping from leaking

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  3. Put the mixture of cookies, almonds and butter on the bottom of the tin. Spread the mixture with your fingers and do not forget about the edges. Place the tin into the over, which was initially pre-heated up to 200 degrees and bake for 10-15 minutes until the base of the cake becomes a bit soft. As soon as the cake is baked, remove it from the tin and leave it on the table to cool down. 

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  4. Take apricots, wash them and remove the stones. Cut the apricots into two halves

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  5. Melt 50 g of butter on the frying pan, add 50 g of brown sugar, cut apricots and caramelize them. Do not forget to stir the apricots during 5 minutes. Leave them in a frying pan or in a pot to cool down.

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  6. To cook the topping of a cheesecake, mix brown sugar and cream cheese and whisk using a mixer. Add cream and whisk once again.

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  7. Add eggs one by one and continue whisking the topping. Do not whisk for a long time. Otherwise, your topping will be firm.

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  8. Cover the edges of the loose-base cake tin with several layers of foil to prevent water from getting inside. This is because it is better to cook your cheesecake on a water-bath. Put the layer of caramel apricots on the shortbread cookie base

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  9. Cover the cheesecake with the layer of cream cheese. Place the tin on a water-bath in the oven heated to 160 degrees. Cook for 60-70 minutes in the oven, turn it off and leave it for further cooling. 

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  10. This is how your cheesecake should look like. It should be “golden” outside and soft inside. Place the cheesecake into the fridge for 4 hours. 

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  11. Cover the cheesecake with apricot jam and decorate it with flakes almonds. Your cheesecake will look and taste amazing! Good luck!

    Cheesecake with Caramel Apricots Photo 12

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