Cheesecake with Apricots and Crumble
Ingredients
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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