Apricot Cheesecake

Cheesecake number…..oh I don’t know I’ve lost count of all the cheesecake recipes I have posted on ExpatCucina. What can I do?ri I just love eating them!

This one is a fresh, summer version with apricot and ricotta cheese. I made it a few weeks ago and ate the whole cake myself…yes, I am ashamed of it! This is one of the reasons why I have dramatically increased the time I spend running on the treadmill everyday…

I’ll stop talking now…enjoy this divine apricot cheesecake my friends


for the crust

  • 200 g digestive cookies
  • 1/2 cup butter

for the filling

  • 250 g cream cheese
  • 250 g ricotta cheese
  • 1/2 cup sugar
  • 2 tbsp flour
  • 1/3 cup heavy cream
  • 1 cup chopped fresh apricot
  • 2 eggs
  • 1 tsp vanilla extract

Start as always preparing the crust. In a food processor crumble the cookies, then melt the butter and pour it onto the crumbles mixing well with a spoon

Press the cookies on a spring form pan and refrigerate it while you are making the filling

In a bowl of your electric mixer combine sugar, flour, ricotta cheese and cream cheese then turn your mixer on medium and beat until creamy

add the eggs one at a time mixing well after each

then add the heavy cream, vanilla extract. Keep mixing. Next up add the chopped fresh apricots and mix until all ingredients are well incorporated.

Pour the filling onto the crust

and bake at 180 for 20 min then bring the temperature down to 120 C and keep baking for about 50 more minute or until center is set.  Remove from the oven and let the cake cool down

Then put it in the refrigerator for a couple of hours

When ready to serve, cut it into slices

and enjoy!


– LittleDani


About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.