Gluten-Free Apricot Cheesecake

Finally, the warmer days have arrived, and the season for refreshing summer desserts is officially open. Domestic apricots are also available, which I recommend for preparing this refreshing cake. Preferably unsprayed, of course.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Apricot jelly

  • 700 g Apricot, raw

  • 4 spoon Sugar, white

  • 60 g Koruzni škrob

  • 50 g Butter, unsalted

Biscuit

  • 5 pieces Egg, fresh

  • 14 dag Sugar, brown

  • 10 dag Nuts, almonds

Cream

  • 350 g Cheese, creamy

  • 300 g Sour cream

  • 1 piece Sugar, white

  • 100 g chocolate, dark

  • 400 ml Sweet cream

  • 2 bags Gelatin powder, unsweetened

Steps

  1. Preheat the oven to 180 degrees Celsius. Place baking paper on the bottom of a cake pan (26 cm in diameter) and grease the sides with butter.

  2. Separate the egg whites and yolks into two bowls. Beat the egg whites into stiff peaks, and mix the yolks with brown sugar until frothy. Gently fold in the egg whites and ground almonds.

  3. Pour the batter into the pan and bake in the preheated oven for 15 to 20 minutes. Cool the baked sponge, then flip it onto a serving plate and place acetate foil and an adjustable cake ring around it.

  4. Melt the white chocolate over steam. Set aside and let it cool slightly. Prepare the gelatin according to the instructions on the packet. Whip the sweet cream.

  5. Mix the cream cheese with sour cream, melted white chocolate, and vanilla bourbon sugar. Fold in the whipped cream. Melt the soaked gelatin and add one tablespoon of the cream mixture. Stir, then pour the mixture into the cream. Mix well to achieve a uniform cream, setting aside five tablespoons of it. Pour the remaining cream over the cooled sponge. Chill the cream well.

  6. Wash, peel, and pit the apricots. Blend them smoothly with a hand blender. Mix five tablespoons of the puree with thickener and sugar, and heat the rest until boiling. When the puree boils, add the mixture with the thickener and cook for a few minutes while stirring constantly. Stir in the butter into the hot mixture.

  7. Cool the apricot jelly for about 3 minutes, then pour it over the chilled cream. Spoon the reserved cream onto the hot jelly and then "draw" with a knife through both mixtures to create a marbled pattern. Chill the cheesecake well in the refrigerator before serving.

Nutrition Information (Per 100g)

  • Calories: 217.96 kcal
  • Fat: 12.49 g
    • Saturated Fat: 5.55 g
  • Carbohydrates: 20.24 g
    • Sugars: 14.41 g
  • Protein: 5.92 g
  • Fiber: 1.51 g