Honey Cheesecake with Apricots

A »something different« cheesecake inspired by the original New York cheesecake. The procedure itself isn’t very demanding but you have to obey the rules of baking and cooling. The latter will take you a little more time so I suggest you start baking the cake day before serving.

Ingredients (for a cheesecake with 23 cm diameter)

Cookie crust

225 g speculoos biscuits (or digestive biscuits, but then add a teaspoon of cinnamon and honey)

100 g butter

Teaspoon honey

Filling

800 g cream cheese

180 g creme fraiche

150 g honey

70 g powdered sugar

Juice of 1 lemon

2 teaspoons vanilla extract

Teaspoon cinnamon

3 tablespoons flour

4 eggs

Apricot topping

10 apricots

Tablespoon of apricot jam

Tablespoon sugar

15 g instant gelatin

Procedure

Crush the biscuits.

Melt butter and add a teaspoon of honey. Pour it on crushed biscuits and stir. Cover the baking tray with baking paper and grease the edge with butter. Cover the bottom with the mixture, you can cover the edge as well (for about 1 cm high). Bake for 10 minutes on 180 degrees Celsius. Let cool.

Mix the cream cheese, creme fraiche, sugar, honey, vanilla essence, cinnamon, and lemon juice. Then add flour while stirring. Finally, add the eggs, one by one. Pour the mixture on cookie crust and bake for 40 minutes on 180 degrees Celsius.

When baked, leave in the oven for half an hour or three quarters, leaving the oven door ajar. Then take it out, let cool on room temperature and refrigerate overnight.

The next day, prepare the apricot topping. Clean the apricots and remove stones. Cut them into small pieces. Cover them with jam and sugar and cook until boiling. Blend the mixture and let cool to room temperature. Add gelatin while stirring. Pour it on the top of the cheesecake. Refrigerate for 3 hours, then serve.

Instead of apricots, other fruits like berries can be used.

Instead of jelly apricot topping, you can serve your cheesecake with hot apricot sauce (without gelatin).