Name: Apricot Crumb Cheesecake
Prep time: 1 h
Cook time: 55 min
Total time: 5 h
Ingredients: 2 1/2 cups (325g) all-purpose flour; 1 cup (250g) butter, cold; 1 cup (200g) sugar; 1 egg; 1/2 tsp. baking powder; about 14-16 apricots; 21 oz. (600g) cream cheese; 2 eggs; 1 cup (200g) sugar; 2 tbsp. semolina; 1 tsp. vanilla extract or seeds of one vanilla bean; 1/4 cup (30g) chopped walnuts; 2 tbsp. sugar

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I dunno why I never was a big fan of apricots – but it seems I was totally wrong. This cheesecake with apricots and streusel is just great. I wanted to try this recipe, because the cake looked so pretty with that bright orange fruits. Well – it turned out it’s not only pretty but also delicious. Well done I would say ;)

I guess instead of the apricots you can also use other fruits like cherries, raspberries or peaches. Be creative :)

Apricot Crumb Cheesecake | Bake to the roots

INGREDIENTS / ZUTATEN

For the pastry/streusel:
2 1/2 cups (325g) all-purpose flour
1 cup (250g) butter, cold
1 cup (200g) sugar
1 egg
1/2 tsp. baking powder

For the filling:
about 10-12 apricots
21 oz. (600g) cream cheese
2 eggs
1 cup (200g) sugar
2 tbsp. semolina
1 tsp. vanilla extract or seeds of one vanilla bean
1/4 cup (30g) chopped walnuts
2 tbsp. sugar

Für den Teig/Streusel:
325g Mehl (Type 405)
250g kalte Butter
200g Zucker
1 Ei
1/2 TL Backpulver

Für die Füllung:
ca. 10-12 Aprikosen
600g Frischkäse (Doppelrahmstufe)
2 Eier
200g Zucker
2 EL Grieß
1 TL Vanille Extrakt oder Mark einer Vanilleschote
30g gehackte Walnüsse
2 EL Zucker

DIRECTIONS / ZUBEREITUNG

1. In a large bowl mix the flour, baking powder, sugar, egg and the cold butter until until the mixture resembles fine streusel (crumbs). Take 1/3 of the streusel and store it in the fridge. Grease a 10 inch (26cm) springform tin and add the remaining streusel to the tin. Press to the bottom and the sides and form a nice crust. Let cool in the fridge for at least 30-40 minutes.

2. Cut the apricots in half and pit them. Set aside. Preheat the oven to 350˚F (180°C).

3. Combine the cream cheese, eggs, sugar, semolina and vanilla extract (or the seeds of a vanilla bean) in a large bowl and mix until smooth.

4. Fill the cream cheese mix into the springform and smooth out the surface. Place the apriocots side by side onto the filling. Press them slightly into the filling. Sprinkle with the streusel, chopped walnuts and sugar. Bake for 50-55 minutes or until the streusel are golden on top. Let cool on a cooling rack at least for an hour. Then place in the fridge and let cool for at least 2 hours or overnight to ensure the cheese cake filling is cooled completely.

1. In einer großen Schüssel das Mehl, Backpulver, Zucker, Ei und die kalte Butter verkneten und zu Streuseln verarbeiten. Etwa 1/3 der Streusel zur Seite stellen und im Kühlschrank kühlen. Eine 26cm (10 inch) Springfrom einfetten. Die restlichen Streusel in die Form schütten und am Boden und den Seiten zu einem Rand festdrücken. Ebenfalls in den Kühlschrank stellen und mindestens 30-40 Minuten kühlen.

2. Aprikosen halbieren und entsteinen. Zur Seite stellen. Ofen auf 180°C (350°F) vorheizen.

3. In einer großen Schüssel den Frischkäse mit den Eiern, Zucker, Grieß und Vanille Extrakt (oder Mark einer Vanilleschote) zu einer glatten Masse verrühren.

4. Die Frischkäsemasse in die Form füllen und glattstreichen. Die halbierten Aprikosen dicht an dicht auf der Füllung verteilen und leicht andrücken. Mit den Streuseln, den gehackten Walnüssen und dem Zucker bestreuen. Für 50-55 Minuten backen, oder bis die Streusel goldbraun geworden sind. Auf einem Kuchengitter etwa 1 Stunde abkühlen lassen. Dann im Kühlschrank für mindestens 2 Stunden oder über Nacht kühlen, damit die Käsekuchenfüllung erkaltet und fest ist.

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Apricot Crumb Cheesecake

Prep Time: 60
Cook Time: 55
Total Time: 300

Print Recipe

Ingredients

Scale

For the pastry/streusel

2 1/2 cups (325g) all-purpose flour
1 cup (250g) butter, cold
1 cup (200g) sugar
1 egg
1/2 tsp. baking powder

For the filling

about 14–16 apricots
21 oz. (600g) cream cheese
2 eggs
1 cup (200g) sugar
2 tbsp. semolina
1 tsp. vanilla extract or seeds of one vanilla bean
1/4 cup (30g) chopped walnuts
2 tbsp. sugar

Instructions

In a large bowl mix the flour, baking powder, sugar, egg and the cold butter until until the mixture resembles fine streusel (crumbs). Take 1/3 of the streusel and store it in the fridge. Grease a 10 inch (26cm) springform tin and add the remaining streusel to the tin. Press to the bottom and the sides and form a nice crust. Let cool in the fridge for at least 30-40 minutes.
Cut the apricots in half and pit them. Set aside. Preheat the oven to 350˚F (180°C).
Combine the cream cheese, eggs, sugar, semolina and vanilla extract (or the seeds of a vanilla bean) in a large bowl and mix until smooth.
Fill the cream cheese mix into the springform and smooth out the surface. Place the apriocots side by side onto the filling. Press them slightly into the filling. Sprinkle with the streusel, chopped walnuts and sugar. Bake for 50-55 minutes or until the streusel are golden on top. Let cool on a cooling rack at least for an hour. Then place in the fridge and let cool for at least 2 hours or overnight to ensure the cheese cake filling is cooled completely.