Apricot Crumble Cheesecake

Apricot crumble cheesecake is a highly flavored cheesecake with a delicious biscuit crust, creamy cheese, and apricot filling, topped with a crunchy layer of walnut crumble.

It’s a great summer cake. It’s made in a few easy steps and with simple ingredients, but has unforgettable flavors.

Apricots are great for desserts. They soften just enough to leave a delicate and appropriately strong flavor and I love using them.

The combination with the cheese is heavenly, and the nutty crumble makes the cake stand out from the mundane. Let’s get started!

Cheesecake with Apricots and Crumble

Paula

4.92 from 48 votes

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Course Dessert

Cuisine International

Ingredients

 

MetricUS Customary

 

Crust:

• 250 g biscuits
• 120 g butter

Filling:

• 600 g cream cheese
• 3 large eggs
• 120 g sugar
• 1 teaspoon vanilla extract
• 1 pinch of salt
• 500 g apricots
• 1 tablespoon lemon juice

Crumble:

• 50 g flour
• 50 g ground walnuts
• 50 g butter
• 50 g sugar

Instructions

 

Crust:

• Prepare a 25-35cm (9-12 inch) Teflon tray. Preheat the oven to 180 degrees Celsius (356 Fahrenheit).
• Put the biscuits in the food processor and grind them finely.
• Melt the butter over low heat, add it to the biscuits, and homogenize.
• Put the biscuits in the pan, pressing it well onto the bottom and around the edge.
• Bake in the oven for 10 minutes, then set aside and move on to the filling.
• Turn the oven to 160 degrees Celsius (320 Fahrenheit).

Filling:

• Mix the cream cheese with the sugar for 3 minutes, then add the eggs one at a time and mix well after each, until fully incorporated.
• Finally add the salt, vanilla essence, and lemon juice, mixing gently. Set aside.
• Cut the apricots into small pieces and sprinkle with a little lemon juice to prevent them from oxidizing.

Crumble:

• Mix the flour with the nuts, butter, and sugar until you get a sandy dough. Refrigerate for half an hour.
• Put the cream cheese over the biscuit base. Then sprinkle on the apricot pieces and press them down gently.
• Sprinkle the crumble over the top.
• Put the cake in the oven for no more than an hour.
• The cheesecake should be slightly golden on top.
• Leave in the oven to cool for 2 hours, then refrigerate for at least 6 hours, or overnight.
• It slices easily once it has completely cooled. It's delicious. Enjoy!

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Paula

Paula is a very talented pastry cook and a regular Chef's Pencil contributor. She has won numerous awards for amateur chefs and she loves to bake for her family of four. Check out all her delicious pastry and dessert recipes on her profile page.