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We do not have a lot of recipes with apricots on this blog – maybe that’s something we should change at some point. However, this delicious Apricot Streusel Cheesecake is a very good example of what you can do with apricots. These small, tasty fruits are really great for baking! Saying that, I really wonder why we haven’t baked with them more often yet… ;P

Aprikosen Streusel Käsekuchen | Bake to the roots

Unlike fresh apricots, we more frequently use dried apricots in our recipes – whether in a muesli, cookies, fruit cakes, or other baked goods. You can do a lot with dried apricots and other dried fruits in genera. They always add a lot of flavor. They’re also good for digestion, as long as you don’t overdo it. Dried fruits contain quite a lot of sugar, so you shouldn’t snack on them right out of the bag like you do with chips or roasted peanuts. ;)

When apricots are in season in summer (in Germany, for example, this is July and August), it’s better to use fresh fruit instead of the dried ones. Fresh and juicy is simply better… and typically a little cheaper. Good dried fruit, such as apricots, can be quite expensive.

Anyway. This cake here is a simple and delicious cheesecake made with fresh apricots, as well as a generous amount of apricot jam to create a fruity layer on top of the cheesecake. It’s hidden under the streusel topping if you can’t see it right away. You can see the fruit peeking through in a few places. ;P

The cheesecake itself is not overly sweet, but the fruit and jam add quite a bit of sweetness. It would be a shame if they didn’t. ;P If you want to cut back a little – not everyone likes it that sweet – just use less jam. That should help.

Otherwise, there’s not much to say about the cake. It’s really easy to make. The streusel topping is also used for the base of the cheesecake. It’s a 2-in-1 component, so to speak. Something you have to pay attention, though, is the texture of the filling towards the end of the baking time. You want the cheesecake filling to still wobble slightly when tapping on the baking tin – if you bake your cheesecake too long, it will get firm through and through and when cooled down it will most likely be quite dry. We don’t want that. We want a creamy, delicious cheesecake! ;P

If you’re in the mood for apricots, you can check out more recipes here on the blog. As I said, there aren’t too many, but the ones we have are extra delicious! Our simple Marillenknödel aka. Sweet Apricot Dumplings are an absolute classic. The perfect sweet dessert in summer!

Marillenknödel | Bake to the roots — Click on the picture to get to the recipe –

Ricotta Cheesecake with Nectarines and Apricots | Bake to the roots — Click on the picture to get to the recipe –

If you want to stick with cheesecakes and want to include apricots, take a look at our Ricotta Cheesecake with Nectarines & Apricots. It’s the perfect refreshment on a hot summer’s day when cooled properly!

INGREDIENTS / ZUTATEN

For the streusels:
12.4 oz. (350g) all-purpose flour
3/4 cup (150g) sugar
1/4 tsp. baking powder
7 oz. (200g) butter, at room temperature
1 medium egg
1/4 tsp. vanilla extract

For the filling & topping:
8-9 apricots (depending on size), halved & pitted
21 oz. (600g) cream cheese
7 oz. (200g) crème fraîche
1/2 cup (100g) sugar
3 medium eggs
1 tsp. vanilla extract
2 tbsp. all-purpose flour

about 3.5-5.3 oz. (100-150g) apricot jam

Für die Streusel:
350g Mehl (Type 405)
150g Zucker
1/4 TL Backpulver
200g weiche Butter
1 Ei (M)
1/4 TL Vanille Extrakt

Für die Füllung/Topping:
8-9 Aprikosen (kommt auf die Größe an), halbiert & entsteint
600g Frischkäse
200g Crème fraîche
100g Zucker
3 Eier (M)
1 TL Vanille Extrakt
2 EL Mehl (Type 405)

etwa 100-150g Aprikosenmarmelade

DIRECTIONS / ZUBEREITUNG

1. For the streusels, combine flour, sugar, and baking powder in a large bowl. Add butter, egg, and vanilla extract and mix everything until you get different-sized streusels. You can do that with your hands only, or with a hand mixer with dough hooks, for example.

2. Line a 24cm springform tin* with baking parchment and grease lightly, if needed. Transfer about half of the streusels to the springform tin and press them to the bottom and sides to create a nice crust for the cake. Place the baking tin in the fridge along with the remaining streusels until ready to use.

3. Preheat the oven to 180°C (350°F). Wash, dry, half, and pit the apricots. Set them aside.

4. For the filling, mix the cream cheese with crème fraîche and sugar in a large bowl. Add the eggs one after another and stir well after each addition. You can easily do this without a kitchen machine – a regular whisk is fine here. Next, add the vanilla extract and stir in as well. Finally, sift the flour over the filling and stir in well.

5. Pour the cheesecake filling into the prepared springform tin and smooth out the top. Place the halved apricots (cut sides down) on top of the filling. Bake the cake in the preheated oven for about 30 minutes. In the meantime, stir the apricot jam so it gets easier to spread. If that is not helping enough, heat it for a short time in the microwave.

6. Remove the cake from the oven and spread the apricot jam on top. Sprinkle the remaining streusels on the cake and bake it for 30-35 minutes longer – the cake should have set around the edges, but can still wobble a bit in the center if you tap the baking tin. Take out of the oven and let it cool down completely on a wire rack, after that place the cake in the fridge for at least 2-3 hours (or overnight).

1. Mehl, Zucker und Backpulver für die Streusel in einer großen Schüssel vermengen. Butter, Ei und Vanille Extrakt dazugeben und alles (mit den Händen oder den Knethaken einer Küchenmaschine) zu Streuseln verarbeiten.

2. Eine 24cm Springform* mit Backpapier auslegen und ggf. mit etwas Fett ausstreichen. Etwas mehr als die Hälfte der Streusel in die Form schütten und am Boden und den Seiten festdrücken. Zusammen mit den verbliebenen Streuseln bis zur weiteren Verwendung in den Kühlschrank stellen.

3. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Die Aprikosen waschen, trocknen, halbieren und entsteinen.

4. Frischkäse, Crème fraîche und Zucker in einer großen Schüssel verrühren. Die Eier einzeln dazugeben und jeweils gut unterrühren – man kann hier ohne Probleme ohne Maschine und nur mit einem Schneebesen arbeiten. Den Vanille Extrakt dazugeben und ebenfalls unterrühren. Als Letztes das Mehl über die Füllung sieben und gut unterrühren.

5. Die Käsekuchenfüllung in die vorbereitete Form füllen und glatt streichen. Die halbierten Aprikosen mit den Schnittflächen nach unten auf die Füllung setzen. Den Kuchen für etwa 30 Minuten im vorgeheizten Ofen backen. In der Zwischenzeit die Aprikosenmarmelade durchrühren, damit sie sich leichter verstreichen lässt. Man kann etwas nachhelfen, in dem man die Marmelade für kurze Zeit in der Mikrowelle erwärmt.

6. Den Kuchen aus dem Ofen nehmen und die Aprikosenmarmelade auf dem Kuchen verteilen/verstreichen. Die verbliebenen Streusel auf dem Kuchen verteilen und dann noch einmal für etwa 30-35 Minuten backen – der Kuchen sollten an den Rändern fest sein, darf in der Mitte aber noch ein wenig wackeln, wenn man an der Form rüttelt. Aus dem Ofen nehmen und auf einem Kuchengitter komplett abkühlen lassen, danach noch einmal mindestens 2-3 Stunden (oder über Nacht) in den Kühlschrank stellen.

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Here is a version of the recipe you can print easily.