Apricot Cheesecake.
Simple, quick, delicious.
The cheesecake is a delicious American dessert, with many versions and reinterpretations: baked, no-bake, fruit, jam, caramel, chocolate… There’s something for everyone’s taste.
Today I propose the apricot cheesecake, in a simple, very delicious version with lots of cheese and baking in the oven.
A cookie base meets a cheese cream and everything is made even more delicious with a topping of many fresh apricots… Here is one of those desserts that conquers at the first taste 😊
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 12 oz digestive biscuits
- 1/2 cup cup butter
- 3 eggs
- 17 oz mascarpone
- 7 oz cream cheese (like Philadelphia)
- 12 oz sweetened condensed milk
- juice from 2 lemons
- 12 oz apricot jam
- 7 apricots
Tools
- 1 Electric Beater
- 1 Springform Pan
- 1 Spatula
Steps
Butter a 10-inch springform pan, line the bottom with parchment paper. Finely crush the biscuits and mix them with the melted butter.
Spread the mixture on the bottom of the pan and put it in the freezer.
Preheat the oven to 320°F. In a large bowl, beat the eggs with the sweetened condensed milk and the filtered lemon juice using an electric mixer.
Add the cream cheese and mascarpone, and continue mixing with the beaters until the mixture becomes smooth and creamy; the cheese cream is ready.
Remove the cookie base from the freezer and cover it with the cheese cream, leveling the surface with a spatula.
Bake in the preheated oven at 320°F for about 1 hour.
Turn off the oven and let the cheesecake cool inside with the oven door slightly open.
The cheesecake should be completely cool.
Once the cheesecake is cool, place it on a serving plate and cover the surface with apricot jam.
Rinse the fresh apricots as well; cut them into halves, remove the pit, and decorate your cake.
The Apricot Cheesecake is ready to be enjoyed. Enjoy your meal!
Butter a 10-inch springform pan, line the bottom with parchment paper.
Place the biscuits in the mixing bowl for 10 sec./speed 5. Add the melted butter and mix with a spoon.
Spread the mixture on the bottom of the pan and put it in the freezer. Preheat the oven to 320°F.
Wash the mixing bowl.
Put the eggs, sweetened condensed milk, and lemon juice in the clean mixing bowl for 30 sec./speed 4.
Add the cream cheese and mascarpone for 20 sec./speed 5.
Remove the cookie base from the freezer and cover it with the cheese cream, leveling the surface with a spatula.
Bake in the preheated oven at 320°F for about 1 hour.
Turn off the oven and let the cheesecake cool inside with the oven door slightly open.
The cheesecake should be completely cool.
Once the cheesecake is cool, place it on a serving plate and cover the surface with apricot jam.
Rinse the fresh apricots as well; cut them into halves, remove the pit, and decorate your cake.
The Apricot Cheesecake is ready to be enjoyed. Enjoy your meal!
