Irresistible Apricot and Chocolate Cheesecake Recipes

This delightful and popular dessert is perfect for adding a unique and vibrant touch to your summer afternoons. The creamy apricot cheesecake brings out an exceptional flavor combined with cream cheese, offering ultimate enjoyment.

Ingredients for Chocolate and Apricot Cheesecake

• Mascarpone or cream cheese: 2 ½ cups

• Crushed biscuits: 1 ½ cups

• Butter: 6 tablespoons

• Sour cream or yogurt: ¼ cup

• Cocoa powder: 2 tablespoons

• Sugar: 1 ½ cups

• Apricot compote: 1 cup

• Eggs: 7

• Vanilla essence: A few drops

• Cream and chocolate: For garnish

Instructions for Chocolate and Apricot Cheesecake

1. Preheat the oven to 180°C (350°F).

2. Place the crushed biscuits in a mixer, add 1 tablespoon of sugar and cocoa powder, and blend until combined. Then, pour in the melted butter and mix again until it forms a dough.

3. Grease the cheesecake pan, spread the dough evenly at the base, and press it down firmly with a spoon. Bake for 10 minutes in the preheated oven.

4. While the base cools, prepare the cheesecake mixture. In a bowl, whisk cream cheese and sugar on high speed for 5 minutes. Gradually add eggs one at a time, mixing on low speed. Once well blended, add sour cream and vanilla essence.

5. Remove the base from the oven, allow it to cool, and pour the cheese mixture over it. Smooth the surface and place the pan back in the oven. Increase the temperature to 220°C (430°F) for 15 minutes, then lower it to the minimum setting and bake for another hour.

6. After baking, refrigerate the cheesecake for at least 2 hours (preferably overnight).

For the topping: Blend the apricot compote until smooth and spread it over the chilled cheesecake. Garnish with fruits, cream, grated chocolate, or other decorations.

Alternative Recipe for Apricot and Chocolate Cheesecake

Ingredients

• Plain biscuits: 200 g

• Melted butter: 50 g

• Ripe apricots: 7

• Gelatin sheets: 2

• White chocolate: 300 g, plus extra for garnish

• Whipping cream: 300 ml

• Mascarpone cheese: 250 g

• Icing sugar: 85 g

• Powdered sugar: 2 tablespoons

Instructions

1. Crush the biscuits in a food processor. Grease a 20 cm (8-inch) pan with butter, then mix the crushed biscuits with the remaining butter and spread it in the pan evenly. Chill the base while preparing the filling.

2. Chop three apricots and soak the gelatin in cold water for 10 minutes to soften.

3. Melt the chocolate with 100 ml of cream over a double boiler, stirring occasionally. Squeeze excess water from the gelatin and add it to the warm chocolate mixture, stirring until fully dissolved.

4. In a bowl, beat mascarpone cheese with icing sugar until smooth. Whip the remaining cream until stiff peaks form, then fold it into the mascarpone mixture. Add the chocolate mixture and chopped apricots.

5. Pour the mixture over the prepared biscuit base and refrigerate for at least 4 hours or overnight.

For the topping: Slice the remaining apricots into quarters and place them on a foil-lined baking tray. Sprinkle with powdered sugar and grill for a few minutes until slightly caramelized. Once cooled, arrange the apricots on the cheesecake and garnish with shaved white chocolate.

Enjoy this luxurious dessert with its blend of creamy, fruity, and chocolaty goodness!