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Dessert cheesecake with strawberries and apricots

Dessert cheesecake with strawberries and apricots

First prepare the crust. Grind the biscuits on the robot and then pour the melted and cooled butter.

Line a round tray with removable walls with baking paper. Pour the biscuits and compact well on the entire surface of the tray. Refrigerate.

Put the cheese and caramelized condensed milk in a bowl. Mix. The gelatin is hydrated and then heated slightly until it melts. Pour over the cream cheese and mix well.

Whip the cream separately until it hardens, but not too hard. Incorporate into the cream cheese with light movements, using a spatula.

Wash and clean the strawberries and apricots. Cut into smaller pieces. Incorporate into the cream cheese. Pour the mixture over the biscuit crust and level.

Let the tray cool for an hour to thicken the composition.

In a saucepan mix the pudding powder, sugar and peach juice. Put on low heat and stir continuously with a whisk until it begins to thicken and becomes more transparent, glossy.

Remove the tray from the refrigerator and pour the jelly on top. It is quickly leveled on the whole surface then it is decorated according to the imagination with fresh fruits.

Let it cool again overnight. The next day, the ring and the baking paper are removed, leaving only the base on which the cheesecake is placed.

Portion and serve. Good appetite!


Apricot cake

1. Whisk the egg whites with the sugar and vanilla sugar, then add the egg yolks, chocolate cream and flour. Stir gently and pour into a tray lined with baking paper. Bake in the preheated oven, on the right heat, for 30 minutes.

2. Put the gelatin in the yogurt and leave it to soak for an hour. The apricots are washed. The ripe ones are peeled and pitted, then strained. The other apricots are cut into slices.

3. Beat the egg yolks with the sugar and apricot liqueur. Place on top of a bowl of boiling water and beat until all the sugar has dissolved. Allow to cool to room temperature and mix with the yoghurt in which the gelatine and apricot puree have been soaked. Then add half of the cream and leave to cool for at least an hour.

4. Cut the worktop in half. Put half of the cream on one sheet, then sprinkle with apricot slices and cover with the other sheet. Cover with the rest of the cream and garnish with whipped cream, walnuts and apricot slices. Leave to cool for 2-3 hours and serve.


Video: THE FRESHEST STRAWBERRY NO BAKE CHEESECAKE. Tutorial Tuesdays - Pleesecakes Recipe (January 2022).