Name: Apricot Cheesecake Recipe
Cook time: 10 min
Total time: 10 min
Ingredients: 120 g all-purpose flour (1 cup); 30 g ground almonds (⅓ cup); 70 g cold butter (5 tbsp); 40 g sugar (3 tbsp); 1 pinch salt; 600 g unsalted cream cheese (2½ cups); 120 g sugar (½ cup); 3 eggs (medium size); 35 g cornstarch (3½ tbsp); some freshly ground vanilla; 125 g canned apricots, very well drained (¾ cup); powdered sugar for dusting

Directions

1
Preheat the oven to 175°C (350°F), top and bottom heat. Line the bottom of a springform pan with parchment paper.
2
Combine the all-purpose flour, ground almonds, sugar, salt, and butter until coarse crumbs form. Press firmly into the pan and pre-bake for 10 minutes.
3
Mix the cream cheese, sugar, vanilla, and cornstarch until smooth. Add the eggs one at a time, mixing briefly after each addition.
4
Pour the filling onto the pre-baked crust and smooth the surface.
5
Drain the apricots well, cut them into thin slices, and arrange them evenly over the cheesecake.
6
Bake at 160°C (320°F) for 55–65 minutes, until the center still has a slight wobble.
7
Turn off the oven, leave the door slightly open, and let the cheesecake rest inside for 20 minutes.
8
Let cool completely, then refrigerate for at least 4 hours, preferably overnight.
9
Carefully remove from the pan and lightly dust with powdered sugar before serving.