APRICOT CHEESECAKE
INGREDIENTS:
FOR THE BASE DOUGH:
- 100g Pernerka Fine Plain Wholemeal flour
- 80g ground almonds
- 50g icing sugar
- 1 tsp cinammon
- Zest from one lemon
- 80g softened butter
FOR THE FILLING:
- 250g Mascarpone cheese
- 250g Soured cream
- 250g Philadelphia cream cheese
- 2 eggs
- 1 vanilla pod
- Circa 50g caster sugar (adjust to taste)
FOR THE TOPPING:
- 250ml apricot purée (puréed fresh apricots)
- 1 sachet of powder gelatin
- Sugar to taste (usually dictated by the ripeness of apricots)
TIPS AND TRICKS:
You can swap apricots for your favourite fruit, e.g. blueberries, strawberries etc.; and Pernerka Fine Wholemeal Spelt flour for Pernerka Fine White Spelt flour.
INSTRUCTIONS:
1) Preheat the oven to 170C / 150C fan. Make the base dough: mix all the base dough ingredients together until they come together and you’re left with a nice smooth dough.
2) Press the dough into the bottom of the pan, lightly prick it with a fork all over and bake it in the oven for 10 minutes.
3) In a bowl, mix all the filling ingredients together until well combined. The mixture should be smooth. Remove the dough base from the oven and pour in the prepared filling mixture. Reduce the heat to 150C / 130C fan and bake for a further 30 minutes.
4) When removing the cheesecake from the oven after baking, the filling could be slightly puffed up. If this is the case, make a gentle cut into it to deflate it. Set aside and let cool down.
5) In a saucepan, bring to a boil the apricot purée with sugar (if required). Add the gelatin, mix together and set aside for a minute or so before pouring it on top of the baked cheesecake. Cool the cheesecake down in the fridge. Enjoy!