Apricot Cheesecake

Apricot Cheesecake

Introduction

This Apricot Cheesecake is a true celebration of summer flavors. Creamy, luscious cheesecake sits in a buttery, tender crust and is crowned with fresh apricot halves for a burst of fruity sweetness. The buttery crumb topping adds texture, while the silky cheese filling balances the tartness of the apricots perfectly. Whether for a weekend dessert, a brunch centerpiece, or a special occasion, this cheesecake is bound to impress both in flavor and presentation. Every bite tastes like sunshine and summer happiness!

Ingrédients

For the Pastry

• 300 g (2 ½ cups) all-purpose flour
• 250 g (1 cup) unsalted butter, cold
• 200 g (1 cup) granulated sugar
• 1 large egg
• ½ teaspoon baking powder (2 g)

For the Filling

• 12 apricots, halved and pitted
• 500 g (16 oz) farmer’s cheese, tvorog, or cream cheese
• 2 large eggs
• 200 g (1 cup) granulated sugar
• 2 tablespoons semolina (about 16 g)
• 1 teaspoon vanilla extract or seeds from 1 vanilla bean
• ¼ cup ground almonds (optional, for topping)

Instructions