Apricot Cheesecake |Japanese Cheesecake | Summer!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipping cream

Greek yogurt adds protein and reduces fat.

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content.

Combine AP flour, butter, brown sugar, and almond powder in a blender and mix until incorporated.

Separate the dough into smaller pieces and bake in a preheated oven at 175C for 15 minutes.

Cool completely and roll the sablé into crumbs with a rolling pin.

Fill the bottom of a lined mini loaf pan with the sablé and press together with a spoon.

Split the vanilla pod in half and scrape the caviar with the back of a knife, rub with brown sugar.

In a frying pan over medium heat, cook the vanilla sugar until it begins to melt.

Add apricots and cook until they start to brown, flipping occasionally to avoid burning.

Add water to deglaze and soften the apricot.

When the water evaporates, add brandy and stir, then set the apricot aside to cool.

Line the apricots on top of the sablé.

Preheat the oven to 170C.

Soften the cream cheese in the microwave on medium heat for 45 seconds.

In a mixing bowl, add softened cream cheese, whipping cream, sour cream, and vanilla sugar and blend with a stick blender until smooth.

Add egg and blend until smooth.

Sift in corn starch and blend until smooth.

Add lemon juice and blend until smooth.

Pass the batter through a sieve and fill the baking pan lined with baking paper, sablé, and apricots to 80% full.

Prepare a water bath with 80C water and put it into the preheated oven.

Bake the cheesecake in a water bath at 170C for 25 minutes, then at 160C for 15 minutes.

Cool on a cooling rack and then move to the fridge to chill.

Serve chilled.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens