The apricot and amaretto cheesecake is not something you can easily find in a bakery. I’d pay for an apricot cheesecake like this one made with fresh apricots and more. You can find apricots everywhere — at the bottom of the cake and on the top.
This cake weighs quite a lot. Let’s see, it takes close to 2 pounds of cream cheese and 1 pound 10 ounces of apricots. No doubt about it, this is a hefty cheesecake which serves 10 to 12 people — and fit for a party. Who knows, a few of the guests may like to have the cake and a glass of Amaretto too. You can find a bottle of it in the kitchen, for sure.
Build the cheesecake from the bottom up and let the apricots shine. These are the steps:
- At the base is graham crackers processed to the consistency of dried breadcrumb. Combined that with some toasted almonds and melted butter, the crumb layer is now pressed into a 9-inch springform pan. This forms a sturdy base for the cheesecake. Let the graham crackers base rest in the fridge.
- Meanwhile, spread the apricots on a baking sheet and bake for 25 minutes until softened. The roasted apricots are layered above the graham crackers base.
- The layer above is rather substantial: the cheese filling. The batter consists of the usual ingredients. They are cream cheese, sugar, eggs and sour cream. In addition, the distinct flavor components of orange zest and Amaretto are what differentiate this cake from the everyday cheesecake. Without Amaretto, I doubt that the cheesecake would have the same oomph. Next bake the cake with the cheese filling in a water bath (not in the recipe but is a preferred practice to prevent the cheesecake from cracking). That takes one hour in a 350°F oven, then another hour with the heat turned off. Allow the cheesecake to set in the fridge for at least three hours.
- Finish the final bake with the top layer of apricot toppings laced with Amaretto. This is the layer on the finished cake you’d clearly notice, but there are so much more under the hood than meet the eye.
What can I say, the cake takes many hours to build, if not days, and layered with love. The recipe uses apricots, Amaretto liqueur and flaked roasted almonds throughout the base, the cheese filling as well as the topping. So much is happening. That’s why it is not a cheesecake you’d normally find in a bakery. What’s the price of time and dedication, the necessary ingredients, for a dessert like this? My wish is to have the mindset to make more like it.
Apricot and Amaretto Cheesecake
There are synergy built into the cheesecake at every level. The recipe uses apricot, Amaretto liqueur and flaked roasted almonds throughout the base, the cheese filling as well as the topping. This is a cake to round off a dinner party.
Ingredients
- FOR THE BASE:
- 70g sliced almonds, toasted
- 180g graham crackers (about 12 sheets), roughly broken
- 100g unsalted butter, melted
- 12 oz/350 g fresh apricots, cut in half and stone removed
- FOR THE FILLING:
- 1 lb 14 oz/840 g cream cheese at room temperature
- 3/4 cup plus 2 tbsp/170 g granulated sugar
- Scraped seeds of ½ vanilla pod
- Finely grated zest of 1 large orange (1 tbsp)
- 5 large eggs, lightly beaten
- 1/3 cup/80 g soured cream
- 1/3 cup/80 ml Amaretto
- FOR THE TOPPING:
- 3 tbsp/15 g sliced almonds, toasted
- 14 oz/400 g fresh apricots, cut in half and stone removed
- 1 tbsp granulated sugar
- 1 tbsp water
- 1 tbsp Amaretto
Instructions
TO MAKE THE BASE: Preheat the oven to 400°F/200°C. Lightly grease the base and sides of a 23cm/9-inch round springform pan and line with baking parchment.
For the base, place the graham crackers in a food processor and blitz to form fine crumbs: the consistency should be that of dried breadcrumbs. Tip into a medium bowl and add the almonds and melted butter. Use your hands or a large spoon to combine: the mixture should be the consistency of wet sand. Spoon the crumbs into the pan, using your hands to press them into the base. Even out the crust with the back of a spoon or the base of a glass and set aside in the fridge.
Spread the apricots for the base out on a baking sheet, cut side up, and roast for 25 minutes (or a little longer, if they were very firm to begin with), until they are soft but still holding their shape. Set aside to cool.
Reduce the oven temperature to 350°C/170°C.
TO MAKE THE FILLING: Place the cream cheese, sugar, vanilla seeds and orange zest in the bowl of an electric mixer with the paddle attachment in place. Beat on a medium speed until smooth. Gradually add the eggs, followed by the soured cream, and beat until combined; you might need to scrape down the sides of the bowl once or twice. Finally, add the Amaretto and mix until combined.
Remove the cheesecake base from the fridge and arrange the roasted apricots evenly over the bottom, cut side down. The apricots should fit quite snugly without overlapping or leaving gaps. Gently pour the cheesecake filling over the apricots and then place on a baking sheet. Bake for 1 hour, or until the sides of the cheesecake are set but the middle has a wobble when shaken very gently. Turn off the oven but leave the cheesecake inside for another hour, with the door propped open with a wooden spoon, before placing in the fridge for at least 3 hours or overnight to chill and set completely.
TO MAKE THE TOPPING: On the day of serving, preheat the oven to 400°F/200°C. Spread the apricots out on a baking sheet, cut side up, and roast for 25 minutes (or a little longer, if they were very firm to begin with), until they are soft but still holding their shape. Sprinkle the apricots with the sugar, water and the Amaretto. Return to the oven and bake for another 10 minutes, until the apricots are moist and syrupy. Remove from the oven and set aside to cool.
When ready to serve, release the springform tin, remove the baking parchment and transfer to a cake platter. Spoon the roasted syrupy apricots into the centre of the cake, sprinkle over the reserved toasted almonds and serve.
Cook's notes:
The biscuit crumb base can be made and pressed into the cake tin up to 2 days in advance and stored in the fridge. The cheesecake can be made up to 3 days in advance and stored in the fridge (the topping should only be added on the day of serving).
Notes
Adapted from Sweet by Yotam Ottolenghi and Helen Goh
3 Comments
Kim+Tracy
July 31, 2022 at 6:39 pmOH MY! This looks so special! I love the accent of amaretto and almonds with the apricots. There is absolutely no way you’re getting something this special from any bakery. Wow! Absolutely gorgeous.
LydiaF1963
August 3, 2022 at 10:30 amHow lovely! This is definitely NOT your “average” cheesecake!
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