Apricot Cheesecake – a delicious recipe with butter, Amarettini biscuits, ricotta, cottage cheese, caster sugar, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease and line a 13 x 14 inch baking pan. Mix the melted butter with the cookies crumbles. Place into the prepared pan and press down firmly with the back of a spoon. Chill.
2
Meanwhile, mix together the ricotta, cottage cheese, sugar, 1 tsp of vanilla extract and apricot juice. Combine 2 tbsp of the cheese mixture with the bloomed gelatin and melt the gelatin gently over low heat, let cool slightly then mix back into the main cheese mixture. Spread over the chilled cookie base, even out the top then decorate with the apricot halves. Chill for at least 2 hours.
3
Whip the cream with the remaining vanilla extract to stiff peaks. Place in a piping bag fitted with a star-shaped tip and pipe little rosettes over the cheesecake. Top with the whole Amaretti cookies. Cut into 20 slices and serve.
2693
kcal
Calories
219
g
Fat
58
g
Carbs
123
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 200 g butter, 340 g Amarettini biscuits, 1 kg ricotta, 1.5 kg cottage cheese, and more.
Yes, Apricot Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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