Apricot Cheesecake

💛 This luscious apricot cheesecake combines a creamy filling with the bright sweetness of apricots and a buttery cookie crust. Perfect for any dessert lover! 🍰💛

📝 Ingredients:

Serves 4

• 🍑 18 canned apricot halves, drained
• 🧀 500g well-drained farmer’s cheese or fromage blanc
• 🧈 100g softened butter
• 🥚 2 whole eggs + 1 egg yolk
• 🍬 150g granulated sugar
• 🍋 Zest of 1 lemon
• 🍦 6 drops liquid vanilla extract
• 🍪 1 packet of petit-beurre cookies (or ginger biscuits)
• 🧁 1 20cm (8-inch) cheesecake pan with a removable bottom and high sides

📋 Directions:

1. Prepare the Crust:
   • Finely crumble the 🍪 petit-beurre cookies and mix with the 🧈 softened butter until a uniform dough forms.
   • Press the mixture evenly into the bottom and sides of the cheesecake pan.
   • Refrigerate for 30 minutes to set. Preheat the oven to 300°F (150°C).
2. Make the Cheesecake Filling:
   • Chop 8 🍑 apricot halves into small cubes.
   • In a large bowl, combine the 🧀 fromage blanc, 🥚 eggs, 🍬 sugar, and 🍦 vanilla extract. Mix until smooth.
   • Stir in the 🍋 lemon zest and gently fold in the diced apricots.
3. Assemble and Bake:
   • Pour the filling into the prepared crust.
   • Bake for 50 minutes at 300°F (150°C). Cover the cheesecake with aluminum foil halfway through baking to prevent over-browning.
4. Cool and Serve:
   • Allow the cheesecake to cool completely before removing it from the pan.
   • Serve on a platter or plate individual slices. Garnish each portion with 2 🍑 apricot halves, sliced into fans for decoration.

📊 Nutritional Information:

• ⏰ Prep Time: 20 minutes
• 🔥 Cooking Time: 50 minutes
• ❄️ Cooling Time: 30 minutes
• 🔥 Kcal: Very High (a decadent indulgence!)
• 🍽️ Servings: 4

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