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🍰 Crunchy Apricot Cheesecake

150 kcal · 30 min · 4 servings

Crunchy Apricot Cheesecake Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut a piece of baking paper to fit exactly into the bottom of a 24 cm diameter springform pan.
  2. 2. Line the bottom of the pan with the cut baking paper.
  3. 3. Mix the oat flakes with the hazelnuts in a bowl.
  4. 4. Take half of the oat and nut mixture and spread it evenly on the baking paper at the bottom of the pan.
  5. 5. Sprinkle this first layer with 20 g of cane sugar.
  6. 6. Thoroughly wash the apricots under running water.
  7. 7. Let the apricots drain well in a sieve.
  8. 8. Cut the apricots in half, remove the stones, and slice them into wedges.
  9. 9. Put the eggs, 80 g of cane sugar, and 2 tablespoons of hot water into a mixing bowl.
  10. 10. Beat the mixture with a hand mixer for about 3 minutes until creamy.
  11. 11. Stir the layered cheese (a soft cream cheese) into the egg mixture in two batches.
  12. 12. Pour the finished cheese mixture into the prepared springform pan.
  13. 13. Smooth the surface with a spatula.
  14. 14. Arrange the apricot wedges evenly on top of the cheese mixture.
  15. 15. Sprinkle the remaining oat and nut mixture evenly over the apricots.
  16. 16. Distribute the remaining cane sugar evenly over the top.
  17. 17. Preheat the oven to 200 °C (180 °C with convection or gas setting 3).
  18. 18. Place the springform on the rack in the center of the oven.
  19. 19. Bake the cake for about 45 minutes.
  20. 20. Remove the cake from the oven.
  21. 21. Let the cake cool in the pan on a wire rack.
  22. 22. Carefully release the cake from the pan.
  23. 23. Cut the cake into 12 pieces.

Nutrition per serving