As I鈥檝e already mentioned, we have quite a lot of apricots in our home garden, therefore we are making quite a lot of recipes with apricots lately. We also made jams and stored some of them also in the refrigerator, so most probably I will share some additional recipes with apricots in my future posts 馃槉.
This light and very easy to prepare cheesecake is very juicy, thanks to fresh apricots, and not too sweet either. The apricots can be substituted with other fruits like peaches, berries, or cherries, etc.
For the dough you will need:
- 250 g of flour (I've used full grain spelt flour)
- 1 egg
- a pinch of salt
- 90 g of sugar
- 125 g of butter
You will need the following ingredients for the filling:
- 500 g of apricots
- 500 g of cottage cheese
- 100 g of sugar
- 2 tablespoons of starch
- 200 ml of cream
- 4 eggs
- lemon peel
- vanilla extract
First, mix the flour and the butter, then add the sugar, a pinch of salt and an egg.
Mix with your hands or with a kitchen robot (I鈥檝e mixed it with my hands since it was quick). Cover it and leave it to rest in the fridge for 15 min.
Butter the tray and transfer the dough in it. With your fingers spread the dough all around the tray and make a small border.
Now it's time to make the filling. Simply mix cottage cheese with sour cream.
Then add the sugar (I鈥檓 using brown sugar).
Then the eggs.
In the next step, don鈥檛 forget the scratch.
At this point I realized that most probably I made a mistake with the quantities and the feeling was quite dense, so I鈥檝e added a little bit of milk.
And the last touch, the lemon peel.
Pour the filling into the tray.
Cut the apricots into smaller pieces, add a spoon of sugar (not needed if they are really sweet).
Distribute them on top of cottage cheese mixture.
Bake for 50 minutes at 180 degrees Celsius and leave it leave it to cool down.
This dessert is great when chilled in the fridge, just perfect for hot summer days.
Thanks for reading,
feel free to leave a comment, I will be glad to reply to.
Best regards, 