💛 This luscious apricot cheesecake combines a creamy filling with the bright sweetness of apricots and a buttery cookie crust. Perfect for any dessert lover! 🍰💛
📝 Ingredients:
Serves 4
- 🍑 18 canned apricot halves, drained
- 🧀 500g well-drained farmer’s cheese or fromage blanc
- 🧈 100g softened butter
- 🥚 2 whole eggs + 1 egg yolk
- 🍬 150g granulated sugar
- 🍋 Zest of 1 lemon
- 🍦 6 drops liquid vanilla extract
- 🍪 1 packet of petit-beurre cookies (or ginger biscuits)
- 🧁 1 20cm (8-inch) cheesecake pan with a removable bottom and high sides
📋 Directions:
- Prepare the Crust:
- Finely crumble the 🍪 petit-beurre cookies and mix with the 🧈 softened butter until a uniform dough forms.
- Press the mixture evenly into the bottom and sides of the cheesecake pan.
- Refrigerate for 30 minutes to set. Preheat the oven to 300°F (150°C).
- Make the Cheesecake Filling:
- Chop 8 🍑 apricot halves into small cubes.
- In a large bowl, combine the 🧀 fromage blanc, 🥚 eggs, 🍬 sugar, and 🍦 vanilla extract. Mix until smooth.
- Stir in the 🍋 lemon zest and gently fold in the diced apricots.
- Assemble and Bake:
- Pour the filling into the prepared crust.
- Bake for 50 minutes at 300°F (150°C). Cover the cheesecake with aluminum foil halfway through baking to prevent over-browning.
- Cool and Serve:
- Allow the cheesecake to cool completely before removing it from the pan.
- Serve on a platter or plate individual slices. Garnish each portion with 2 🍑 apricot halves, sliced into fans for decoration.
📊 Nutritional Information:
- ⏰ Prep Time: 20 minutes
- 🔥 Cooking Time: 50 minutes
- ❄️ Cooling Time: 30 minutes
- 🔥 Kcal: Very High (a decadent indulgence!)
- 🍽️ Servings: 4
#recettesbend #recipesbend #ApricotCheesecake #CheesecakeLovers #FruityDesserts