This is not an american style cheesecake recipe with a biscuit base and whipped cream with cheese. It’s an european cheesecake recipe served with fruit sauce. You need to beat egg whites, it’s a bit more work for it, but I guarantee you it’s worth the time.
Ingredients for apricot cheesecake recipe:
- 60 g butter, soften at room temperature
- 140 g caster sugar
- 280 g cream cheese
- 60 g ground almonds
- 60 g fine semolina
- 2 eggs
- 1 tsp vanilla extract
- zest and juice from one lemon
- 10 apricots, washed and chopped in small cubes
- handful almond flakes
Ingredients for raspberry sauce:
- 200 g raspberry
- 2 tbls water
- 2 tbl sugar
Preheat oven to 180°C/350°F.
Butter a 20 cm pan and dust the inside with flour or granulated sugar.
Separate the eggs into two bowls. In one bowl beat the egg whites until stiff, set aside.
Whisk together the butter, sugar and cream cheese. Beat until light and fluffy. Add in the egg yolks.
Fold in the ground almonds, semolina, vanilla extract, lemon juice and zest into the cream mixture. I like to add some almonds roughly chopped for a crunchy texture.
Now fold in the egg whites.
Finally add the apricots.
Pour the batter into the prepared cake pan. Sprinkle almond flakes as many as you like.
Bake for about 50 minutes or until golden brown.
Let the cake to cool and prepare the raspberry sauce:
Simply heat the raspberry with two tablespoons of water and two tablespoons of sugar. Cook over medium heat until the raspberries break down, about 10 minutes. Strain the raspberry sauce through a fine mesh strainer to remove all seeds.
You can skip the fruit sauce if you don’t have the time.
It’s still a heavenly apricot cheesecake recipe any way you decide to serve it.
Recipe inspired from here.