Chocolate Apricot Cheesecake with Crumbles

19. July 2020Laura Tassatti

If you love crumbles, cheesecake and chocolate, which is the case with me, this sheet cake is a dream. Since it’s apricot season, I’ve added some of those. In summer, when there are all kinds of fruits in season, you have so many possibilities to make delicious fruit cakes, that you almost get stressed trying them all.

But now that I’m on vacation soon, I have lots of time to bake and cook all kinds of things. Hopefully the weather will be nice too. On the sunny terrace a delicious cake tastes even better.

Chocolate Apricot Cheesecake with Crumbles

19. July 2020 Laura

Serves: one tray (22cm x 29cm)

Ingredients

Schokomürbteig

175 g butter
100 g sugar
1 egg
250 g flour
20 g cocoa powder

Topfenkuchen

4 eggs
250 g sour cream
460 g curd cheese
37 g vanilla pudding powder
80 g sugar
juice of half a lemon
9 apricots

Streusel

110 g flour
15 g cocoa powder
60 g sugar
80 g butter

Instructions

1)
For the chocolate shortcake, knead butter and sugar with your hands. Add the egg and knead again. Mix flour with cocoa and fold in until the mixture is completely incorporated. Wrap the dough in cling film and chill in the fridge for 30 minutes.
2)
For the crumbles, knead butter with sugar and cocoa in a bowl until creamy. Add the flour and knead until you have a crumbly dough. Refrigerate the crumbles until ready to use.
3)
For the curd mixture, separate the eggs and beat the egg whites until stiff. Mix the yolks, curd, sour cream, lemon juice and vanilla pudding powder well and then fold in the beaten egg white.
4)
Grease a baking tray and dust it with flour or line it with baking paper. Roll out the shortcrust pastry and put it into the baking tray. Bake in a 160°C preheated oven for 5 minutes. Meanwhile cut the apricots in half. Pour the curd mixture onto the shortcrust pastry base, place the apricots on top and press lightly.
5)
Bake in the oven for 15 minutes. Add the crumbles and bake for another 30 minutes.

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