Ingredients:
Shortbread / Streusel:
- 141 g unsalted butter
- 150 g light brown sugar
- 240 g all-purpose flour
Apricot Cheesecake:
- 150 g granulated sugar
- 1 tbsp. cornstarch
- Zest of 1 small lemon
- 450 g cream cheese, room temperature
- 2 eggs, room temperature
- 110 g heavy whipping cream, room temperature
- 1 tsp. vanilla extract
- 4-6 apricots (depending on size), halved and pitted
Instructions:
- Preparation: Preheat oven to 350°F / 175°C. Prepare a springform pan with parchment paper.
- Shortbread / Streusel:
- Melt butter in a bowl and mix with sugar and flour to form a dough.
- Press 1 cup of the mixture into the pan’s bottom.
- Apricot Cheesecake:
- Rub zest into the mixture of sugar and cornstarch.
- Beat cream cheese into the sugar mixture until smooth.
- Incorporate eggs just until combined, followed by heavy cream and vanilla.
- Pour over the crust, tap the pan to remove air bubbles.
- Place apricot halves face down and crumble remaining streusel on top.
- Bake for 35-45 minutes until slightly wobbly with an internal temp of at least 170°F / 76°C.
- Turn off the oven, slightly open the door, and let the cheesecake sit for 1 hour. Then, chill in the fridge for at least 8 hours.
- Serving: Slice the set cheesecake and serve.
Notes: Adjust the number of apricots based on their size.
