Cheesecake with apricot jelly

Apricot Jelly Cheesecake

I propose we embark together on the preparation of a refined and delicious dessert: apricot jelly cheesecake. This recipe will not only delight your taste buds but will also add a touch of elegance to any meal. Cheesecake is a classic dessert that has gained popularity worldwide, and the combination of creamy cheese and fresh fruits makes it a perfect choice for any occasion.

Preparation time: 30 minutes
Cooling time: 3 hours (preferably overnight)
Number of servings: 12

Ingredients:

Base:
- 350 g digestive biscuits
- 150 g butter
- 50 g milk chocolate

Cheese cream:
- 3 tubs of mascarpone (approximately 600 g)
- 400 g creamy cow cheese
- 300 ml liquid cream
- 200 g powdered sugar
- 250 g apricot puree (from 200 g apricots + 3 tablespoons sugar)
- 3 sachets vanilla sugar
- 25 g gelatin (2 sachets)
- 150 ml water

Jelly:
- 500 g pitted apricots
- 6 tablespoons sugar
- 15 g gelatin (1 sachet)
- 100 ml water

Preparation:

Step 1: Preparing the base
Start by crushing the digestive biscuits until you achieve a fine consistency. This can be done using a food processor or by placing the biscuits in a plastic bag and crushing them with a rolling pin. Once crushed, pour the melted butter and melted milk chocolate over them. Mix well until the mixture becomes homogeneous. Spread the mixture in a round springform pan (25 cm diameter) and press it down firmly with a spoon to form an even base. Cover the pan with cling film and place it in the fridge to set.

Step 2: Preparing the apricot puree
In a small saucepan, place the halved apricots and sugar. Boil them over medium heat for a few minutes until they become soft. After they've cooled slightly, puree them with an immersion blender and strain the puree through a sieve to remove any larger pieces. This apricot puree will add a fresh, fruity flavor to your cheesecake.

Step 3: Preparing the cheese cream
Soak the gelatin in 150 ml of cold water for about 10 minutes. Then, gently heat it on the stove, being careful not to let it boil. In a large bowl, mix the cow cheese with mascarpone, powdered sugar, and vanilla sugar until you obtain a smooth cream. Add the cooled apricot puree and the melted gelatin, mixing continuously. Finally, carefully fold in the whipped cream, taking care not to let it liquefy.

Step 4: Assembling the cheesecake
Pour the cheese cream over the biscuit base and gently shake the pan to level the mixture. Place the cheesecake in the fridge for at least 2 hours, preferably overnight, to set well.

Step 5: Preparing the apricot jelly
To prepare the jelly, soak the gelatin in 100 ml of cold water. In a saucepan, place the pitted apricots along with the sugar and 100 ml of water. Boil them for 5-7 minutes, then puree them and strain the mixture through a sieve to obtain a fine puree. Mix the apricot puree with the melted gelatin. Allow it to cool slightly before pouring it over the set cheesecake.

Step 6: Finishing the dessert
Once the jelly has cooled, carefully pour it over the cheese cream. Place the cheesecake back in the fridge for a few hours, preferably overnight, to stabilize completely. When you're ready to serve, remove the ring from the pan by running a knife along the edges to release it. You can decorate the cheesecake with slices of fresh apricots and melted white chocolate for an appealing look.

Practical tips:
- Make sure all ingredients, especially the cheese and mascarpone, are at room temperature before you start preparing. This will help with easier homogenization of the cream.
- You can use other fruits for the jelly, such as peaches or berries, to vary the flavors of the cheesecake.
- If you enjoy original combinations, you can add a few drops of almond extract to the cheese cream for a surprising taste.

Nutritional benefits:
Apricot jelly cheesecake is a good source of protein due to the cheese and mascarpone. Apricots add essential vitamins and antioxidants, being rich in vitamin C and beta-carotene. Of course, it is a dessert that should be consumed in moderation due to its sugar and fat content.

Frequently asked questions:
1. Can I use gluten-free biscuits?
Yes, you can use gluten-free biscuits to adapt the recipe. Make sure to check the ingredient label.
2. How can I prevent the cheesecake from cracking on the surface?
To avoid cracks, make sure not to over-mix the cheese cream and do not add hot gelatin directly to the mixture.

Ideal pairings:
This cheesecake pairs perfectly with a caramel sauce or a scoop of vanilla ice cream. You can also enjoy a slice alongside a cup of green tea or a fragrant espresso.

I hope this recipe inspires you to try making an apricot jelly cheesecake at home! It is a dessert that will bring smiles to the faces of your loved ones and transform any gathering into a special moment. Bon appétit!

 Ingredients: Base: 350 g digestive biscuits, 150 g butter, 50 g milk chocolate. Cream cheese: 3 tubs mascarpone, 400 g creamy cottage cheese, 300 ml liquid cream, 200 g powdered sugar, 250 g apricot puree (from 200 g apricots + 3 tablespoons sugar), 3 packets vanilla sugar, 25 g gelatin (2 packets), 150 ml water. Jelly: 500 apricots without pits, 6 tablespoons sugar, 15 g gelatin (1 packet), 100 ml water.