Description
Do you love cheesecakes like I do? Two years ago I thought to bake the "cheese" is the top skill, but it turns out it's much easier than it may seem. Offer you delicious version of cheesecake with caramelized apricots.
Ingredients
-
Cookies
150 g
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Butter
150 g
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Almonds
50 g
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Cheese curd
500 g
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Cream
200 ml
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Brown sugar
150 g
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Apricot
500 g
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Jam apricot
4 Tbsp
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Chicken egg
3 piece
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Petals
1 pack
Cooking
The preparation of cheesecake we start with cooking basics. To do this, take any cookies, I usually buy the cheapest, you can take even a scrap of biscuit.
Ideally this recipe is to take the kernels from apricot pits, dry them in a pan and use for the basics. If it seems time-consuming, then take almonds. Almonds and biscuits grind in a blender or food processor. Butter (100 g) melt in the microwave or on the stove, mix it with crushed biscuits and almonds.
To prepare the cheesecake, take a split mold, the bottom laid with baking paper in case if the form is not dense, in order not emerged filling.
Laid on the bottom of the mold a mixture of biscuits, almonds and butter, even out and press it, I do it by hand. It is recommended to make a small bumpers. Put the form in heated to 200 degrees oven for 10-15 minutes for easy baking basics.
The form with a ready basis remove from the oven and set aside.
Take the apricots, wash, remove the bones, as I said, this can be done in advance and use the nucleoli to the basics. For removal of bunions apricot cut with a knife along the recess and turn the halves in different directions. Thus, the bone detaches easily from the pulp. Apricot must be taken not green and not overripe.
Halves of apricots cut in half.
To caramelize the apricots take the Demerara brown sugar from "Mistral", it is most suitable in this case due to its caramel taste.
In a pan melt 50g butter, add 50g of Demerara brown sugar from "Mistral".
Add chopped apricots and caramelize the them, stirring constantly for 5 minutes. Place them ready apricots aside.
To prepare pour the cheesecake, take a small brown sugar from "Mistral".
Cottage cheese (in this case used kremette) mixed with brown fine sugar from the Mistral, whisk lightly with a mixer.
Add the cream, whisk.
Add one egg, whisk. No need to whip for a long time, otherwise the cheesecake will bubble.
Next, the split mold with the base should be wrapped in foil, better in several layers to form water does not enter, because cheesecake is better bake in a water bath. On the basis of cookie spread caramelized apricots.
Pour all the filling from the cream cheese. Put in heated to 160 degree oven to bake in a water bath. You can take any large diameter form pan, or just put on a pan with water. Bake for 60-70 minutes. Turn off the oven and leave to cool.
The finished cheesecake should not be browned on top, middle has a little wobble. Then leave the cheesecake to cool completely on the table. Put the cooled cheesecake in the refrigerator for at least 4 hours.
After the specified time, remove the sides of a split form, if problems arise, then swipe along the walls of the rim with a knife.
Frankly, I'm not a master at decorating cakes. In this case you can decorate very simply. Moreover, if you have appeared in the course of baking and extracting the "cheese" a few defects. Take apricot jam, slightly heated in the microwave or on the stove and using a brush coat the top and sides of cheesecake. Sprinkle the top and sides of cheesecake almond.
Cheesecake is ready.
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