Cheesecake with Apricots

Preparing a delicious dessert starts with a fluffy base, which will be the foundation of this dish. First, separate the egg whites from the yolks, ensuring that no impurities remain. Using a mixer, beat the egg whites until they become frothy, gradually adding half of the sugar. Continue mixing to achieve a firm foam, which will give the base an airy texture. In another bowl, beat the yolks with the remaining sugar and vanilla sugar. The mixture should become light in color and creamy. Then combine the two mixtures, being careful not to lose the air from the egg whites by folding gently.

Sifting the flour along with the pudding powder and baking powder is an essential step, as these ingredients will contribute to developing a fine and fluffy texture. Incorporate them into the egg mixture gently, ensuring that no lumps remain. Pour the obtained batter into a 25/25 cm baking tray lined with parchment paper, and place it in a preheated oven at low heat. Bake for about 30 minutes or until the base turns golden and passes the toothpick test. Once baked, let the base cool on a wire rack.

While the base cools, you can prepare the cream cheese. Start by boiling the apricots, as for a compote, and drain them well. The gelatin should be hydrated in the leftover cold juice from the apricots, so don’t forget it. In a bowl, mix the egg yolks with lemon juice, sugar, vanilla sugar, rum essence, and sour cream. Heat the mixture over a double boiler for 15-20 minutes, stirring constantly, until it becomes creamy. Once it reaches the desired consistency, add the drained gelatin and mix well. Finally, fold in the sweet cheese, ensuring it is well drained of whey.

Once the base has cooled, carefully detach it from the parchment paper and cut it in half horizontally. Prepare the tray in which you baked the base by lining it with plastic wrap. Place the first half of the base in the tray, spread your favorite jam to add a touch of sweetness, then pour the cream cheese evenly. Add the diced apricots on top to provide a fresh texture and flavor. Place the other half of the base on top and tighten the plastic wrap so that moisture does not escape. Leave it in the fridge for at least four hours, but it is recommended to leave the dessert until the next day to allow the flavors to develop. Before serving, dust with sugar for an elegant appearance and a sweet-sour taste that will delight all guests. Enjoy every slice!

 Ingredients: Sponge Cake: 6 eggs, 6 tablespoons sugar, 1 packet vanilla sugar, 8 tablespoons flour, 2 packets vanilla pudding, 1 packet baking powder. Cream Cheese: 2 packets gelatin, 500 g sweet cow cheese, 200 g fatty sour cream, 4 egg yolks, 1/2 lemon (juice), 10 tablespoons sugar, 1 packet vanilla sugar, 1 teaspoon rum essence, 300 g apricots (cooked like compote), 3 tablespoons currant jam.

 Tags:  eggs flour sour cream cheese sugar fruits lemon christmas and new year's recipes cookies vegetarian recipes pasta recipes