Baked cheesecake with apricots photo

Baked cheesecake with apricots

by Inge Mersseman

 

Ingredients

Needed for 3 rings of 16cm

  • Shortcrust pastry for the base
  • Sponge cake to absorbe the liquid from the cheese and the apricots
  • cheesefilling
  • glaze
  • almond flakes (150˚ C, 15 min)

Preparation

Shortcrust pastry

  • 200 g softened butter
  • 100 g sugar
  • snuifje salt
  • 10 g vanillated sugar
  • 1 egg
  • 300 g flour

 

whisk the butter, the sugar, the vanillated sugar and the salt with a mixer

add the egg and mix together

slowly add the flour and stir gently until you get a smooth mixture

leave the mixture to rest for half an hour

roll out the shortcrust pastry until it is ± 4mm thick and place it in a baking tin that is lined with baking paper

Cheesfilling, three molds

  • 130 g softened butter
  • 130 g sugar
  • 10 g vanillated sugar
  • Pinch salt
  • ¼ lemon zest
  • ¼ orange zest
  • 3 eggs (ambient temperature)
  • 500 g low fat cheese (place in a cheesecloth over night to let it drain => you need 500gr after draining the cheese so it is best to buy a bigger amount)

 

beat the butter with the sugar, salt and the zests until you get a foamy white mixture

add the eggs one at a time and mix firmly

fold in the low fat cheese, without stirring for too long so as not to make the dough too soft 

Glaze

take the glaze out of the freezer, sprinkle with sugar and let this absorb for ± 1 hour

Finishing

roll out the shortcrust pastry until ±3mm thick. Puncture the pastry with a fork and place 2 rings of 18cmø and 4 cm high on the pastry and press lighty

cover the pastry with a thin layer of sponge cake

pipe the cheese mixture onto the sponge cake untill the ring is half full

place the apricots on the cheese mixture and press lightly

sprinkle generously with powdered sugar

bake at 180˚ C for ± 35 min

leave to cool. Once it has cooled down remove from the ring

glaze the cheesecake and cover the sides with the toasted almond flakes

Product used

Apricot halves cal. 35/40 mm handcut - Canino
Apricot halves cal. 35/40 mm handcut - Canino photo

packaging: 5 x 1 kg