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Russian Apricot Cheesecake

A hybrid between cheesecake and fruit streusel.

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Servings: 12

Prep Time: 00:25

Cook Time: 00:55

CRUST

320 g flour

227 g butter

201 g sugar

1/2 teaspoon salt

1 egg

1/2 teaspoon baking powder

FILLING

12 apricots

500 g cottage cheese

2 eggs

201 g sugar

1/2 teaspoon salt

2 tablespoons flour

1 teaspoon vanilla

Preparation

1In a food processor, combine flour, sugar, butter, and baking powder. Pulse until the dough is crumbly. Add the egg and continue to pulse until the dough comes together and starts to form a ball.

2Remove the dough from the food processor. Wrap about 2/3 of the dough in plastic wrap, flatten into a disk, and put in the refrigerator for about 30 min. Form the remaining dough into a ball, wrap with plastic wrap, and put in the freezer.

3For the filling, combine the cheese, sugar, eggs, and vanilla (either in the food processor or a mixing bowl) and mix until well combined. Stir in flour.

4Preheat oven to 350 degrees Fahrenheit or 177 degrees Celsius.

5Remove the dough from the fridge and roll it out on a well floured surface until it is bigger than your pan. You can use a spring form pan, or a regular cake pan that is greased and lined with parchment paper.

6Press the crust into the pan. Don't worry if it tears, just patch it up with extra bits of crust. Put the crust lined pan back in the fridge for about 10 minutes.

7Wash the apricots, slice in half, and remove the pits.

8Remove the pan from the fridge and pour in the cheese mixture. Arrange the apricot halves evenly on the cheese.

9Remove the remaining crust from the freezer and grate over the apricots.

10Bake for about 55 minutes until the top of the crust is golden brown.

11Allow to cool for 30 minutes in the pan. Then remove from the pan and transfer to the refrigerator.

Additional Notes

I recommend leaving it in the fridge overnight before serving.

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