Apricot CheesecakeTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 20 minutes
Baking time: 90 minutes + 12 minutes
Difficulty: Average
Nutritional values
per 100 g
per portion
Energy:257.4 kcal
Proteins:5.4 g
Fats:15.5 g
Carbohydrate:25.4 g
Fibers:1 g
Sugar:15.7 g
Cholesterol:72.6 mg
Sodium:196.1 mg
Calcium:121.3 mg
Energy:408 kcal
Proteins:8.6 g
Fats:24.5 g
Carbohydrate:40.2 g
Fibers:1.6 g
Sugar:24.9 g
Cholesterol:115 mg
Sodium:310.8 mg
Calcium:192.2 mg
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INGREDIENTS
For 8 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
125
g
fresh white chese (fromage frais)
70
g
powdered sugar
12
g
flour
1
yolk
16
ml
cream
3/4
sheet of gelatin
**Glaze
160
ml
cream
20
g
simple syrup at 30° c
1
sheet of gelatin
1
vanilla bean
**Short crust
2
egg yolks
60
g
softened butter
1
vanilla bean
2
ml
salt
120
g
flour
8
g
baking powder
**To finish
6
apricots
40
g
salted butter
80
g
powdered sugar
sprigs of rosemary
apricot sorbet
METHOD
Cheesecake
- Combine the mascarpone, fresh cheese, sugar and flour, then the egg and half yolk.
- Heat the cream and dissolve the gelatin in it.
- Combine the mixtures and bake in a 90° C (180° F) oven for 90 minutes.
Glaze
- Heat the cream, syrup and vanilla seeds and blend in the gelatin.
- Dip the cheesecake in the glaze with a skimmer.
Short crust
- Combine the ingredients in the order given.
- Spread the dough onto a baking sheet lined with parchment and bake at 150° C (300° F) for 12 minutes.
Cooking the apricots
- In a sauté pan, melt the salted butter with a sprig of rosemary.
- Add the halved pitted apricots and sprinkle with the sugar.
- Caramelize, then turn to glaze with the juices. Reduce the pan juices.
Assembly
- Cut the short pastry into rounds.
- Place the rounds onto plates, with the cheesecake on top. Arrange the apricots around.
- Top with a scoop of apricot sorbet.
- Drizzle the reduced apricot juice around the perimeter.
