Description
Enjoy a rich and creamy cheesecake with a buttery biscuit crust, topped with a sweet apricot glaze. This delightful dessert is perfect for any occasion, offering a harmonious blend of flavors and textures that will satisfy your sweet tooth.
Ingredients
Scale
- 200g digestive biscuits (or graham crackers)
- 100g unsalted butter, melted
- 2 tablespoons sugar
- 500g cream cheese, softened
- 150g sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 200ml sour cream
- 1 tablespoon lemon juice
- 400g canned apricots, drained and chopped
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 180°C (350°F).
- In a food processor, crush the digestive biscuits until they resemble fine crumbs. Alternatively, place the biscuits in a zip-lock bag and crush them with a rolling pin.
- In a mixing bowl, combine the crushed biscuits, melted butter, and sugar. Mix until the crumbs are well coated and the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan, ensuring it is tightly packed and even.
- Bake the crust in the preheated oven for about 10 minutes, or until lightly golden. Remove from the oven and let it cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Add the sugar and vanilla extract, and continue to beat until well combined.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Add the sour cream and lemon juice, mixing on low speed until just combined. Avoid overmixing.
- Pour the filling over the cooled crust in the springform pan, spreading it evenly with a spatula.
- To prevent cracks, wrap the outside of the springform pan with aluminum foil.
- Place the wrapped pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan.
- Bake the cheesecake for about 50-60 minutes. The edges should be set, but the center will have a slight jiggle.
- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for about 1 hour.
- After an hour, remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, or preferably overnight.
- In a medium saucepan, combine the chopped apricots, sugar, cornstarch, lemon juice, and vanilla extract.
- Cook the mixture over medium heat, stirring gently until it starts to bubble and thicken.
Notes
- For best results, allow the cheesecake to chill overnight before serving.
- You can substitute fresh apricots if they are in season, but ensure they are ripe and sweet.
- Prep Time: 30 minutes
- Cook Time: 60 minutes