Apricot Cheesecake

Instructions

1. Prepare the pastry. In a food processor, combine flour, cold butter, sugar, and baking powder. Pulse until the mixture resembles fine breadcrumbs. Add the egg and pulse just until combined. (This can also be done in a bowl with a pastry blender.)
2. Divide the pastry. Pinch off ⅓ of the pastry and wrap it in plastic wrap, placing it in the freezer. Wrap the remaining portion and chill in the refrigerator for 30 minutes.
3. Prepare the apricots. Cut apricots in half and remove pits. Set aside.
4. Make the filling. In a large bowl, combine farmer’s cheese or cream cheese, eggs, sugar, semolina, and vanilla. Mix with a hand mixer until smooth. For a silky texture, process in a food processor.
5. Line the pan. Roll out the chilled pastry to fit a 9-inch springform pan, covering the bottom and sides. Patch any tears with excess dough. Chill for another 20 minutes.
6. Assemble the cheesecake. Pour the cheese filling into the prepared crust. Arrange apricot halves evenly on top.
7. Prepare the topping. Grate the frozen pastry portion over the apricots. Mix with ground almonds if using. Trim and gently press the crust edges to blend with the crumb topping.
8. Bake. Preheat oven to 350°F (180°C). Bake for 50 minutes or until golden.
9. Cool and chill. Let the cheesecake cool for an hour at room temperature, then refrigerate for at least 2 hours to set completely.

Recipe Details

• Prep Time: 45 minutes
• Cook Time: 50 minutes
• Total Time: 3–4 hours (including chilling)
• Servings: 8–10
• Difficulty: Medium

Variations & Substitutions

• Substitute peaches or nectarines for apricots for a different fruity twist.
• Use a mixture of almond flour and breadcrumbs for a nuttier crust.
• Add a drizzle of apricot glaze on top before serving for extra shine and sweetness.
• Swap semolina for cornstarch if unavailable.

Serving Suggestions