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Dessert Fruits In the Kitchen with Stefano Faita

Apricot Cheesecake

Ingredients (Serves 4)

For the Pistachio and White Chocolate Crumble:

  • 4 ounces white chocolate, finely chopped
  • 1/2 cup roughly chopped pistachios
  • 1/2 cup crushed vanilla cookies, shortbread cookies or graham crackers
  • 2 tsp. orange zest

For the Apricot Layer:

  • 4 apricots or 2 peaches, diced
  • 1 tbsp. sugar, or to taste

For the No-Bake Cheesecake Cheesecake:

  • 1/2 cup whipping cream, whipped
  • 1 (8-ounce) package of cream cheese, softened at room temperature
  • 1/4 cup sweetened condensed milk
  • 1 tsp. vanilla

Instructions for Apricot Cheesecake

For the Pistachio and White Chocolate Crumble:

  • Melt chocolate in a double boiler over barely simmering water. Add pistachios, crushed cookies and orange zest. Stir just until combined.
  • Spoon onto a baking sheet lined with parchment. Let set until firm, about 25 to 30 minutes or put in the freezer until firm, about 5 to 10 minutes.
  • Break apart into small pieces.

For the Apricot Layer:

  • Toss diced apricots with sugar. Set aside.

For the No-Bake Cheesecake Cheesecake:

  • Whip cream until soft peaks form. Set aside.
  • In another bowl, beat cream cheese with sweetened condensed milk and vanilla until light and fluffy.
  • Gradually fold in whipped cream until combined.

Assembly:

  • Layer into each mason jar: some of the crumble, a spoonful of apricots, and a quarter of the no-bake cheesecake filling.
  • Sprinkle with a little more crumble and another spoonful of apricots.
  • You can serve it immediately and the texture of the cheesecake will be mousse-like or chill for a thicker and richer consistency for 1 hour.
  • Enjoy Stefano’s Apricot Cheesecake in a Jar!

Thirsty for more recipes? Check out In the Kitchen with Stefano Faita!

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