Apricot Cheesecake

4 servings

60 minutes

Apricot cheesecake is a delightful combination of creamy cheese filling and sweet, juicy apricots on a thin cookie crust. This dessert originates from European cuisine but variations can be found worldwide. Apricots add a light tanginess that harmonizes with the sweetness of the cheese. The uniqueness of this recipe lies in its simplicity and versatility—fruits can be experimented with by adding apples or nuts. Cheesecake is perfect for cozy evenings with a cup of tea or festive gatherings, delighting with its delicate flavor and airy texture.

Energy value per serving

• Calories: 837.5
• Proteins: 30.2g
• Fats: 34.2g
• Carbohydrates: 104.3g

Ingredients

• Wheat flour: 250 g
• Chicken egg: 3 pc
• Sugar: 150 g
• Butter: 100 g
• Cottage cheese: 400 g
• Sour cream: 3 tbsp
• Potato starch: 1.5 tbsp
• Vanilla sugar: 1 tsp
• Apricots: 10 pc

Cooking steps

1. Whip the butter with 100 g of sugar until white, add 2 eggs and whip a bit more. Add flour and quickly knead the dough, wrap it in film and refrigerate for 1 hour.

   Required ingredients:

   • Butter: 100 g
   • Sugar: 150 g
   • Chicken egg: 3 pieces
   • Wheat flour: 250 g

2. Mix the cottage cheese with 50 g of sugar, sour cream, starch, 1 egg, and vanilla sugar at medium speed.

   Required ingredients:

   • Cottage cheese: 400 g
   • Sugar: 150 g
   • Sour cream: 3 tablespoons
   • Potato starch: 1.5 tablespoon
   • Chicken egg: 3 pieces
   • Vanilla sugar: 1 teaspoon

3. Grease the mold (I have 22cm) with butter, roll out the dough, place it in the mold, and form a border. Top with cream and apricots (can be replaced with apples and sprinkled with walnuts).

   Required ingredients:

   • Butter: 100 g
   • Apricots: 10 pieces

4. Bake for 30-40 minutes at 180 degrees until the top of the cream hardens.

5. Cool the pie in the turned-off oven.