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
- Crust and streusel: preheat oven to 175c degrees and grease the pan.
- 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.
- Transfer half of the chunks of dough and press down firmly onto the pan to create a crust.
- Transfer the remaining chunks of dough onto an oven pan lined with baking paper.
- Bake the base and streusel for about 10-15 minutes, or until deep golden.
- Cool completely before assembling the cake.
- 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.
- In a large bowl, whisk ricotta, cream cheese, sugar powder and vanilla until blended.
- Dissolve the gelatin in the microwave for 10-20 seconds, or until it is completely melted.
- Add about 2-3 tablespoons of the cheese mixture into the gelatin, and mix until blended.
- Strain the gelatin mixture and add into cheese mixture. Whisk until incorporated.
- Whip cream to stiff peaks and gently fold into the cheese mixture, until you get a solid mousse.
- Assemble the cake: spread a thin layer of jam on the baked crust.
- Cut the apricots into thin slices and place on the margins of the template.
- Pour the mousse and flatten with a spatula.
- 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).
- Extract the cake from the pan and sprinkle over the streusel.
- 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.
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