Name: Apricot Cheesecake
Prep time: 2 h 20 min
Cook time: 10 min
Total time: 2 h 30 min
Yield: 12 servings
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

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FAQ

Apricot Cheesecake Questions

How do you know when the cheesecake is done baking?

You want the center to still have a slight wobble when you take it out - it should not look liquid, but it should not be firm either. It will keep setting as it cools and then chills in the fridge. If you bake it until it looks fully set in the oven, you risk overbaking it.

Can you use fresh apricots instead of canned ones?

Yes, but make sure you drain them very well and pat them dry, since excess moisture can make the filling too soft. Canned apricots are called for here mainly because they are already soft and give off predictable liquid once drained. If you go with fresh, slice them thin just like the recipe says.

How far in advance can you make this cheesecake?

This one is actually perfect for planning ahead, since it needs at least 4 hours in the fridge, and overnight is even better. You can bake it a day or two before you plan to serve it and keep it covered in the fridge. Just add the powdered sugar dusting right before serving so it does not dissolve into the surface.

Why did your cheesecake crack on top?

Cracks usually happen when the oven is too hot or when the cheesecake cools too fast after baking. That is exactly why the recipe has you turn off the oven and let it rest inside with the door slightly open for 20 minutes before it cools further. If you skip that step, the sudden temperature change is the most likely reason for a crack.

Do you need a springform pan for this recipe?

Yes, a springform pan is really the way to go here since it lets you release the cheesecake without disturbing the crust or the apricot topping. A ring cake pan will not work for this recipe, since you need to be able to open the sides rather than turn it out. If you only have a solid cake pan, lining it well with parchment on the bottom and sides can help, but a springform is much easier.