{"id":12879,"date":"2016-12-08T08:16:08","date_gmt":"2016-12-08T06:16:08","guid":{"rendered":"http:\/\/77.104.163.26\/~nimrods4\/en\/?p=12879"},"modified":"2022-01-15T11:13:55","modified_gmt":"2022-01-15T09:13:55","slug":"apricot-and-oatmeal-cheesecake","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/apricot-and-oatmeal-cheesecake\/","title":{"rendered":"Apricot and Oatmeal Cheesecake"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><div id=\"attachment_40986\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-40986\" class=\"wp-image-40986\" title=\"apricot_cheesecake2 | Photo: Natalie Levin\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2016\/12\/apricot_cheesecake2-s-300x200.jpg\" alt=\"apricot_cheesecake2 | Photo: Natalie Levin\" width=\"800\" height=\"534\" srcset=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2016\/12\/apricot_cheesecake2-s-300x200.jpg 300w, https:\/\/www.lilcookie.com\/wp-content\/uploads\/2016\/12\/apricot_cheesecake2-s-768x512.jpg 768w, https:\/\/www.lilcookie.com\/wp-content\/uploads\/2016\/12\/apricot_cheesecake2-s-360x240.jpg 360w, https:\/\/www.lilcookie.com\/wp-content\/uploads\/2016\/12\/apricot_cheesecake2-s.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><p id=\"caption-attachment-40986\" class=\"wp-caption-text\">apricot_cheesecake2 | Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<h4 dir=\"ltr\" style=\"text-align: justify;\"><strong>Apricot and Oatmeal Cheesecake<\/strong><\/h4>\n<p dir=\"ltr\">24 cm round cake pan<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\"><div class=\"difficulty_mian\"><\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\"><span style=\"text-decoration: underline;\">For the crust and streusel:<\/span><br \/>\n225 grams all-purpose flour<br \/>\n75 grams oatmeal<br \/>\n200 grams cold butter cut into cubes<br \/>\n75 grams light brown sugar<br \/>\nPinch of salt<br \/>\n1 tsp. vanilla extract<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">2-3 heaping tablespoons of apricot jam<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\"><span style=\"text-decoration: underline;\">For cheese and vanilla mousse:<\/span><br \/>\n12 grams gelatin powder<br \/>\n60 ml. water<br \/>\n500 grams ricotta cheese<br \/>\n250 grams cream cheese<br \/>\n150 grams sugar powder<br \/>\n1 tsp. vanilla extract<br \/>\n500 ml. cold heavy cream<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\"><span style=\"text-decoration: underline;\">Decoration:<\/span><br \/>\n5-6 ripe solid apricots<\/p>\n<h4 dir=\"ltr\" style=\"text-align: justify;\"><strong>Preparation<\/strong><strong>:<\/strong><\/h4>\n<ol dir=\"ltr\" style=\"text-align: justify;\">\n<li>Crust and streusel: preheat oven to 175c degrees and grease the pan.<\/li>\n<li>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.<\/li>\n<li>Transfer half of the chunks of dough and press down firmly onto the pan to create a crust.<\/li>\n<li>Transfer the remaining chunks of dough onto an oven pan lined with baking paper.<\/li>\n<li>Bake the base and streusel for about 10-15 minutes, or until deep golden.<\/li>\n<li>Cool completely before assembling the cake.<\/li>\n<li>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.<\/li>\n<li>In a large bowl, whisk ricotta, cream cheese, sugar powder and vanilla until blended.<\/li>\n<li>Dissolve the gelatin in the microwave for 10-20 seconds, or until it is completely melted.<\/li>\n<li>Add about 2-3 tablespoons of the cheese mixture into the gelatin, and mix until blended.<\/li>\n<li>Strain the gelatin mixture and add into cheese mixture. Whisk until incorporated.<\/li>\n<li>Whip cream to stiff peaks and gently fold into the cheese mixture, until you get a solid mousse.<\/li>\n<li>Assemble the cake: spread a thin layer of jam on the baked crust.<\/li>\n<li>Cut the apricots into thin slices and place on the margins of the template.<\/li>\n<li>Pour the mousse and flatten with a spatula.<\/li>\n<li>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).<\/li>\n<li>Extract the cake from the pan and sprinkle over the streusel.<\/li>\n<li>Garnish with slices of fresh apricots just before serving.<\/li>\n<\/ol>\n<h4 dir=\"ltr\" style=\"text-align: justify;\"><strong>Notes:<\/strong><\/h4>\n<ul dir=\"ltr\">\n<li style=\"text-align: justify;\">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.<\/li>\n<li style=\"text-align: justify;\">You can use homemade or store-bought jam.<\/li>\n<\/ul>\n<div id=\"attachment_40987\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-40987\" class=\"wp-image-40987\" title=\"apricot_cheesecake2 | Photo: Natalie Levin\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2016\/12\/apricot_cheesecake-s-300x198.jpg\" alt=\"apricot_cheesecake2 | Photo: Natalie Levin\" width=\"800\" height=\"529\" srcset=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2016\/12\/apricot_cheesecake-s-300x198.jpg 300w, https:\/\/www.lilcookie.com\/wp-content\/uploads\/2016\/12\/apricot_cheesecake-s-768x508.jpg 768w, https:\/\/www.lilcookie.com\/wp-content\/uploads\/2016\/12\/apricot_cheesecake-s-100x65.jpg 100w, https:\/\/www.lilcookie.com\/wp-content\/uploads\/2016\/12\/apricot_cheesecake-s.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><p id=\"caption-attachment-40987\" class=\"wp-caption-text\">apricot_cheesecake2 | Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":33693,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1573,1575,1562],"tags":[1844,1857,1965],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Apricot and Oatmeal Cheesecake | Lil&#039; 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