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.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 12