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🍰 Apricot Cream Cheese Cake

508 kcal · 30 min · 4 servings

Apricot Cream Cheese Cake Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Put the ladyfinger biscuits into a freezer bag.
  2. 2. Crush the biscuits into fine crumbs using a rolling pin or the bottom of a pan.
  3. 3. Melt the butter in a pot over medium heat.
  4. 4. Mix the melted butter with the biscuit crumbs and coconut flakes.
  5. 5. Press the mixture into the bottom of a springform pan lined with baking paper.
  6. 6. Place the pan in the refrigerator for about 30 minutes.
  7. 7. Wash 400 grams of apricots under running water.
  8. 8. Halve the apricots and remove the pits.
  9. 9. Cut the fruit into small cubes.
  10. 10. Soak the gelatin leaves in a bowl of cold water.
  11. 11. Whip the cream stiffly using a hand mixer with the whisk attachment.
  12. 12. Halve a lime and squeeze out the juice.
  13. 13. Mix the cream cheese in a bowl with 120 grams of sugar and the lime juice.
  14. 14. Squeeze the soaked gelatin lightly.
  15. 15. Dissolve the gelatin in a pot over low heat.
  16. 16. Stir 1 to 2 tablespoons of the cream cheese mixture into the dissolved gelatin.
  17. 17. Quickly fold the gelatin mixture into the remaining cream cheese mixture.
  18. 18. Gently fold the whipped cream into the cream mixture using a whisk.
  19. 19. Gently fold the diced apricots into the cream.
  20. 20. Spread the cream evenly over the biscuit base in the pan.
  21. 21. Place the cake in the refrigerator for at least 4 hours until set.
  22. 22. Wash the remaining apricots.
  23. 23. Halve them and remove the pits.
  24. 24. Cut the fruit into thin slices.
  25. 25. Decoratively arrange the apricot slices on top of the cake.
  26. 26. Halve a lemon and squeeze out the juice.
  27. 27. Top up the lemon juice in a pot with water to 250 milliliters.
  28. 28. Mix the liquid with the remaining sugar and the cake glaze powder.
  29. 29. Bring the mixture to a boil once while stirring.
  30. 30. Let the mixture cool for about 1 minute.
  31. 31. Thinly cover the cake with the mixture, starting from the center.
  32. 32. Let the cake cool and set.

Nutrition per serving