I bake a lot for Christmas. And then, we often have a lot of cookie leftovers. No one wants to eat them anymore so I try to find out ways, how to re-use them. This cheesecake was a spontaneous idea which everybody liked. You should try it :-).
Fresh Apricot Cheesecake
The Story
No wasted leftovers from Christmas cookies.
Fresh Apricot Cheesecake
Do you have any left overs from Christmas treats? This recipe is a perfect way how to stay zero waste and create something really delicious. Gingerbread bottom, cheese layer and amazingly fresh apricot layer make you wanna try this recipe.
Ingredients
Bottom
- 125 g leftover gingerbread cookies
- 125 g sweet butter crackers
- 100 g melted butter
Cheese layer
- 500 g curd
- 300 g cream cheese
- 125 g caster sugar
- 3 medium eggs
- 1 medium lemon
- 30 ml whole cream
Apricot layer
- 600 g frozen or preserved apricots
- 100 g caster sugar
- 6 whole gelatine leafs
Decoration
- 100 ml whole cream
- few ginger bread cookies
Instructions
- Grind the crackers and gingerbread cookies and mix it with melted butter. Place the mixture on the bottom of a cake tin (diameter 20 cm) and push them with a spoon so it is a compact layer.
- Whisk together curd, cream cheese, sugar, eggs, lemon zest and whole cream and pour over the cracker layer.
- Bake in a preheated oven on 160 degrees Celsius (if possible in steam program, or place a bowl with water on the bottom of the oven to generate steam) for about 40-45 minutes. Let cool.
- Prepare the apricot layer. Push the defrosted and drained or preserved and drained apricots through a sieve, add caster sugar and mix well. Put on a stove and heat the fruit mixture to max. 40-50 degrees Celsius (do not cook).
- Put the gelatine leafs into a bowl with cold water and let soak and soften for about 5-10 minutes. Take the softened leafs, drain them and put into the apricot mixture. Stir well, till gelatine disolves. Let cool, till the apricot mass starts to thicken.
- Pour the apricot mass onto the baked cheesecake (I recommend to use a deeper cake tin so the half-liquid fruit layer doesn't leak on the sides). Place the cake into fridge and let cool and set for about two hours.
- Serve cut into rectangles, decorated with whipped cream and small pieces of gingerbread cookies.
