Apricot Cheesecake Crumb Tart Recipes

APRICOT CHEESECAKE

Steps:

• Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with a parchment round.
• Make the crust: Stir together graham-cracker crumbs, melted butter, sugar, and salt in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Transfer pan to wire rack to cool completely.
• Make the filling: Reduce oven temperature to 325 degrees. Wrap the exterior of the springform pan with a double layer of foil. Set a kettle of water to boil. With an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until fluffy and smooth, about 3 minutes. Reduce to low speed; add sugar in a slow, steady stream. Add the salt and vanilla; beat until well combined. Add eggs, 1 at a time, beating after each until just combined (do not over-mix). Pour the cream cheese filling over crust.
• Set springform pan inside a large, shallow roasting pan. Carefully pour boiling water into roasting pan to reach halfway up side of springform pan. Bake until cake is set but still slightly wobbly in center, about 75 minutes.
• Transfer springform pan to a wire rack and remove foil; let cool completely. Refrigerate, uncovered, at least 24 hours. Run a knife around edge of cake to loosen before unmolding.
• Make the topping: Sprinkle the gelatin over the water in a small bowl and let soften for 5 minutes. Meanwhile, heat the apricot preserves over medium-low until warm, about 2 minutes. Add softened gelatin and stir to combine. Let cool slightly and then strain over cheesecake. Spread into an even layer and chill to set, about 2 hours.

APRICOT CHEESECAKE CRUMB TART

Steps:

• Crust:
• Preheat the oven to 350°F. In the bowl of an electric mixer fitted with the paddle attachment, mix the flour, brown sugar, and butter until the mixture forms moist crumbs. Add the granola and salt, and mix until the mixture is combined and the granola breaks up a bit.
• Press the mixture onto the bottom and slightly up the side of a 9-inch springform pan. Transfer to the oven and bake until the mixture smells toasty and appears set, 10 to 12 min. Cool completely.
• Filling:
• In the bowl of an electric mixer fitted with the whip attachment, mix the cream cheese and powdered sugar until light and fluffy, 3 to 4 min. With the mixer running on medium speed, add the cream in a slow, steady stream and continue to whip until the mixture is thick and creamy, 3 to 4 min. more.
• Scrape the bowl well, then add the vanilla extract, almond extract, and salt and mix well to combine.
• Remove 1/3 cup cheesecake batter and place in a medium bowl. Stir the puréed apricot jam into the 1/3 cup batter to combine. Set aside.
• Pour the remaining batter into the cooled crust. Drizzle the reserved apricot batter mixture gently over the surface of the cheesecake, then use the tip of a small knife to swirl the two together to combine.
• Chill at least 6 hours until firm and set before slicing and serving.

APRICOT CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Process shortbread cookies in the bowl of a food processor until finely ground. Press into a 9x13-inch baking pan.
• Beat eggs and sugar together in a bowl. Add ricotta cheese, cream cheese, and vanilla extract. Mix well. Stir in apricots and spread over crust.
• Bake in the preheated oven until puffed up and the edges are slightly brown, about 40 minutes.
• Meanwhile, combine sour cream and apricot jam in a bowl. Set aside.
• Remove the cheesecake from the oven and spread jam topping on top while still hot. Chill until set, 1 to 2 hours. Cut into 24 bars.

APRICOT CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with parchment paper.
• Combine almond flour, brown sugar, and almonds in a bowl. Add melted butter; stir with a fork until the mixture resembles wet sand. Spread on the bottom of the parchment-lined pan.
• Combine apricots and water in a saucepan; bring to a boil and simmer until very soft, about 10 minutes. Drain; mash apricots into a pulp. Add amaretto; mix well. Sweeten with 1 teaspoon white sugar.
• Beat cream cheese, 3/4 cup white sugar, 1/2 cup sour cream, cornstarch, and 1 1/2 teaspoons vanilla extract in a bowl using an electric mixer on low speed. Add eggs one at a time; mix well. Fold in 2 tablespoons of apricot pulp; reserve remainder for topping. Pour cheesecake batter into the pan, covering the crust.
• Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes.
• Beat 1 1/2 cups sour cream, 3 tablespoons white sugar, and 1 teaspoon vanilla extract together until combined. Remove cheesecake from the hot oven; spoon topping over the surface and return cake to the oven for 8 minutes more.
• Cool to room temperature, about 1 hour. Refrigerate for 6 to 8 hours. Top with remaining apricot pulp.

APRICOT CHEESECAKE TARTS

Steps:

• In a microwave, melt bittersweet chocolate and shortening; stir until smooth. Brush over the bottom and up the sides of tart shells. Refrigerate for 15 minutes or until chocolate is set. , Meanwhile, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Beat in sour cream and apricot nectar. Spoon into shells. Cover and chill for at least 20 minutes. Just before serving, top with apricot strips and grated chocolate.

APRICOT CHEESECAKE TART

Steps:

• Preheat oven to 350 degrees. Pulse crackers, butter, 2 tablespoons sugar, and 1/4 teaspoon salt in a food processor until crumbs are moistened. Transfer to a 10 1/2-by-7 1/2-inch tart pan with a removable bottom; using a flat-bottomed glass or measuring cup, press crumbs evenly into bottom and up sides. Bake until crust is firm, about 15 minutes. Transfer pan to a wire rack; let cool completely. Reduce oven temperature to 325 degrees.
• In the bowl of a mixer fitted with the paddle attachment, beat together cream cheese and sour cream on medium speed until smooth. Add 3/4 cup sugar; continue beating until smooth. Add vanilla and remaining pinch of salt; beat to combine. Add eggs; beat until smooth, scraping down sides of bowl as needed. Fill crust with cream-cheese mixture; smooth top.
• Heat jam in a small saucepan to loosen. Strain into a small squeeze bottle; let cool. Squeeze small dots of jam onto cream-cheese mixture in evenly spaced lines. Bake until just set, about 25 minutes. Transfer pan to a wire rack and let cool slightly, then refrigerate until firm, about 2 hours. Cut into squares.

APRICOT CRUMBCAKE

Steps:

• Preheat oven to 350 degrees. Butter a 10-inch round cake pan, 2-inches deep and line the bottom with a disk of parchment or wax paper.
• In a large mixing bowl, beat the butter and sugar until light and soft. Add the egg and continue beating until light. Add the yolks one at a time, beating well between each addition. Beat in the vanilla. Sift together the flour and baking powder and stir into the batter. Spread the batter evenly in the prepared pan.
• Arrange the apricots skin side down on the batter in concentric rows, overlapping slightly, leaving a margin of about 1-inch around the edge. Don't be concerned if the apricots mounds slightly in the center of the cake, the top will even out as the cake bakes.
• For the crumbs, mix the flour, sugar and cinnamon in a bowl. Melt the butter and stir it in evenly. Rub the mixture to coarse crumbs by hand. Scatter the crumbs over the apricot and the batter at the edges as evenly as possible. Bake the cake 1 hour until a knife point inserted in the center emerges clean. Cool the cake in the pan for about 15 minutes and invert a plate on it. Invert onto the plate and lift off the pan. Peel off the paper and invert a rack on the cake. Invert onto the rack and cool.
• Variations: Substitute 8 pitted and quartered plums or 3 cups fresh cut pineapple.

APRICOT NECTAR CHEESECAKE

Steps:

• BASE:.
• Combine finely crushed biscuit crumbs and melted butter, mix well. Press mixture firmly on to base of 20cm springform tin. Refrigerate 1 hour.
• FILLING:.
• Measure 1 cup aricot nectar from can (reserve remainder for topping). Pour nectar into small saucepan, sprinkle gelatine over.
• Place over low heat and stir until gelatine dissolves; allow to cool and thicken slightly.
• Beat softened cream cheese and sugar until mixture is smooth and creamy, add lemon juice.
• Beat in apricot mixture, then fold in whipped cream.
• Pour mixture into crumb crust, refrigerate 2 hours or until firm.
• TOPPING:.
• Place sugar and arrowroot in saucepan. Gradually stir in reserved apricot nectar.
• Bring mixture to the boil, stirring constantly; remove from heat and add rum.
• Continue stirring for a few minutes to allow mixture to cool slightly.
• Spread topping over cheesecake, refrigerate until topping sets.

APRICOT CHEESECAKE

Steps:

• Preheat oven to 325.
• Combine cookie crumbs and melted butter and press evenly on the bottom and 2" up the sides of a 9" springform pan.
• Bake 8-10 minutes or'til golden brown and set aside.
• Drain apricot halves reserving 3 tablespoons of the syrup.
• Coarsely chop the apricots and set aside.
• In a large bowl beat the cream cheese, sugar, reserved apricot syrup and vanilla with a mixer'til combined.
• Add eggs all at once beating on low speed just'til combined.
• Stir in chopped apricots.
• Pour filling into prepared crust and place on a shallow baking pan in the oven.
• Bake about 50 minutes or'til center appears nearly set when cheesecake is gently shaken.
• Cool in pan on a wire rack for 15 minutes, then loosen crust from sides of pan and cool cheesecake 30 minutes more.
• Remove the sides of the pan and cool completely.
• For the glaze melt apricot spread in a small saucepan over low heat.
• Remove from heat, stir in the apricot nectar and spread over the cheesecake.
• Cover and chill in refrigerator at least 4 hours before serving.

WHITE CHOCOLATE & APRICOT CHEESECAKE

Steps:

• Break biscuits into the food processor and pulse until you have fine crumbs. Brush a little butter over the base and sides of a deep 20cm flan tin. Stir the remaining butter into the crumbs. Spoon into the flan tin, then press over the base and sides. Chill while you make the filling.
• Stone and chop 3 of the apricots into small chunks. Put the gelatine in a bowl, cover with cold water, then leave to soften for 10 mins. Break up chocolate and put in a heatproof bowl with 100ml of the double cream. Stand over a pan of simmering water, then leave until melted, stirring occasionally. Squeeze water out of the gelatine, then stir into chocolate mix. Take off the heat and stir until dissolved. Beat the soft cheese and sugar together. Whisk remaining cream until stiff, then fold into the cheese. Fold in the chocolate, followed by the chopped apricots. Pour into the prepared tin and chill for at least 4 hrs or overnight.
• Line a grill pan with foil. Cut remaining apricots into quarters, then place on the foil, cut-sides up. Dust with icing sugar and grill for a few mins until lightly browned. Cool, then arrange over the top. Shave some white chocolate curls, then pile up in the centre of the cheesecake and serve.