Apricot and Oatmeal Cheesecake

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apricot_cheesecake2 | Photo: Natalie Levin

apricot_cheesecake2 | Photo: Natalie Levin

Apricot and Oatmeal Cheesecake

24 cm round cake pan

For the crust and streusel:
225 grams all-purpose flour
75 grams oatmeal
200 grams cold butter cut into cubes
75 grams light brown sugar
Pinch of salt
1 tsp. vanilla extract

2-3 heaping tablespoons of apricot jam

For cheese and vanilla mousse:
12 grams gelatin powder
60 ml. water
500 grams ricotta cheese
250 grams cream cheese
150 grams sugar powder
1 tsp. vanilla extract
500 ml. cold heavy cream

5-6 ripe solid apricots


  1. Crust and streusel: preheat oven to 175c degrees and grease the pan.
  2. In a food processor with a steel blade put flour, oats, butter, brown sugar, salt and vanilla and blend until small chunk of dough form.
  3. Transfer half of the chunks of dough and press down firmly onto the pan to create a crust.
  4. Transfer the remaining chunks of dough onto an oven pan lined with baking paper.
  5. Bake the base and streusel for about 10-15 minutes, or until deep golden.
  6. Cool completely before assembling the cake.
  7. Cheese and vanilla mousse: in a small bowl stir gelatin and water and leave 10 minutes at room temperature until the gelatin absorbs all the liquid.
  8. In a large bowl, whisk ricotta, cream cheese, sugar powder and vanilla until blended.
  9. Dissolve the gelatin in the microwave for 10-20 seconds, or until it is completely melted.
  10. Add about 2-3 tablespoons of the cheese mixture into the gelatin, and mix until blended.
  11. Strain the gelatin mixture and add into cheese mixture. Whisk until incorporated.
  12. Whip cream to stiff peaks and gently fold into the cheese mixture, until you get a solid mousse.
  13. Assemble the cake: spread a thin layer of jam on the baked crust.
  14. Cut the apricots into thin slices and place on the margins of the template.
  15. Pour the mousse and flatten with a spatula.
  16. Freeze the cake for 1-2 hours, then refrigerate for another 2-3 hours (it is important not to leave the cake longer than that in the freezer).
  17. Extract the cake from the pan and sprinkle over the streusel.
  18. Garnish with slices of fresh apricots just before serving.


  • Keep the cake in a closed container in the refrigerator only, up to 4-5 days. Cake is at its best after two or three days of preparation.
  • You can use homemade or store-bought jam.
apricot_cheesecake2 | Photo: Natalie Levin

apricot_cheesecake2 | Photo: Natalie Levin