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Apricot swirl cheesecake

Decadent Apricot Swirl Cheesecake for Summer Bliss

Enjoy a refreshing Apricot swirl cheesecake that perfectly combines sweet apricot puree and creamy cheesecake, ideal for summer gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 4 hours
Total Time 6 hours 35 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 200 grams Biscuits Substitute with graham crackers if desired.
  • 100 grams Butter Melted margarine works for dairy-free options.
For the Cheesecake Filling
  • 500 grams Double Cream Cheese Use vegan cream cheese for a dairy-free alternative.
  • 200 grams Plain Yoghurt Greek yogurt offers a thicker consistency.
  • 150 grams Sugar Reduce for a less sweet version.
  • 3 units Eggs Replace with flaxseed or chia seeds (1 tbsp flaxseed/chia with 3 tbsp water per egg).
  • 1 teaspoon Salt Just a pinch keeps it from being too salty.
For the Topping
  • 200 grams Crème Fraîche Sour cream can substitute if crème fraîche is unavailable.
  • 250 grams Apricots Frozen apricots can be used if fresh aren’t available.

Equipment

  • food processor
  • electric mixer
  • cake tin
  • Rolling Pin

Method
 

Step-by-Step Instructions for Apricot Swirl Cheesecake
  1. Make the Apricot Puree: Wash and pit fresh apricots, then blend them with sugar until smooth to create a vibrant apricot puree. Set aside.
  2. Prepare the Base: Crush the biscuits into fine crumbs, combine with melted butter and a pinch of salt, and press into the bottom of a lined cake tin to form a solid crust.
  3. Create the Cheesecake Filling: In a bowl, combine cream cheese, yogurt, sugar, and eggs. Whip until smooth and creamy.
  4. Bake: Pour the filling over the crust, smooth the top, and bake at 180°C for approximately 25 minutes.
  5. Add the Topping: After baking, cool for 15 minutes. Mix crème fraîche and spread it over the cheesecake, then dollop with apricot puree and swirl.
  6. Final Bake and Chill: Return the cheesecake to the oven for another 15 minutes, then let cool and refrigerate for at least 4 hours.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 35gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 150mgPotassium: 250mgFiber: 1gSugar: 20gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

Ensure room temperature ingredients for smoother mixing. Allow for adequate cooling to prevent cracks. Chill overnight for best flavor.

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