The apricot cheesecake is aclassic dessert, which is particularly popular in early summer. The combination of a light, creamy, thin-crust cheesecake and juicy, fresh apricots makes this recipe an essential part of any summer coffee table. We give you detailed instructions on how to prepare this delicious cake, including tips and tricks for a perfect result.
Ingredients:
For the floor:
- 100 grams butter, at room temperature
- 1 egg yolk
- 60 grams of sugar
- 1 teaspoon almond flavoring (optional, can be replaced with lemon zest)
- 175 grams of flour
For the filling:
- 1 lemon, grated
- 130 grams of sugar
- 500 grams of quark (or 5% Greek yogurt)
- 200 grams of whipped cream
- 1 teaspoon vanilla extract
- 2 Owner
- 4 ripe apricots (more as needed, depending on size)
To garnish:
- Powdered sugar for sprinkling
- fresh berries (optional)
Preparation:
Preheat the oven to 175°C and place the rack in the middle of the oven.
We prepare the light base first. In a medium bowl, mix soft butter, egg yolks, sugar and almond flavoring with a mixer until smooth. Add the flour, incorporating it with a fork, until no traces of flour are visible and the dough is lumpy.
You can use a springform pan (round or square) or a casserole dish with high sides as a baking pan. Now line the selected baking pan with baking paper. Pour the dough into the tin, first pushing it up the sides and then covering the bottom. Make sure that the transition between the bottom and the edge is not too thick.
Wash, quarter and core the apricots. You can also remove the peel if desired. Spread the quarters on the base, first along the edge, then in the middle.
To make the filling, first rub the sugar and lemon zest in a large bowl with your fingers to release the flavors. Add cottage cheese, whipped cream, eggs and vanilla extract and beat with an electric mixer until smooth, about 5-6 minutes.
Carefully pour the mixture into the mold over the apricots.
Bake the apricot cheesecake for 60-70 minutes. Rotate after 30 minutes to ensure it bakes evenly.
Remove the cake from the oven and let it cool to room temperature on a rack. Then place in the fridge and let it solidify completely before removing the springform pan.
Sprinkle the cooled cheesecake with powdered sugar and garnish with fresh berries or fruit of your choice.
Editor's tip: Outside the apricot season, you can prepare this delicious cheesecake with canned apricots.
