Sweet apricot cheese cake

Sweet apricot cheese cake

Introduction:

"12 portions, about 2000 joules per serving"

Production steps:

Step 1: put the flour in the bowl, add lemon peel, baking powder, sugar, softened cream or margarine, almonds and eggs. Mix well and knead into dough.

Step 2: beat the yolks of 4 eggs, softened cream and sugar together until frothing, and make a cream mixture

Step 3: mix the cheese, lemon juice, vanilla pasta and molasses into the cream mixture and stir well

Step 4: whisk the egg white of 4 eggs until thick, and gently mix it into the cheese mixture.

Step 5: rub oil on a pancake pan with a detachable chassis (26 cm in diameter). Sprinkle crushed almonds on the wall of the baking tray and hold them down

Step 6: press 2 / 3 dough into a circle with a diameter of 30 cm on the panel and sprinkle flour on it. Carefully fold the round cake into a half circle, and then fold it into a quarter circle. Put in the baking pan, open and press flat.

Step 7: pour the foaming cheese mixture on the surface of the cake and make it smooth

Step 8: place the apricots face up on the mixture. Break up the remaining 1 / 3 of the dough and sprinkle on the cheesecake. Bake in oven at 180 ° C for 1 hour. Finally, let the cake cool in the baking pan

Step 9: garnish the cheesecake with golden apricots and match with green tea or coffee.

Materials required:

Flour: 150g

Lemon: 1 (with its skin, crushed)

Baking powder: 1 tbsp

Refined sugar: 100g

Cream: 75g

Crushed almonds: 105g

Egg: 1

Edible oil: small amount

Whole fat soft cheese: 500g

Sweet apricot: some (enucleated)

Lemon juice: 1

Molasses: 1 tbsp

Vanilla: 1 bag

Note: in order to prevent cheese stuffing overflow, use aluminum foil which is twice as thick as the surrounding of the baking plate. Remove the foil 10 minutes before baking.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet