Apricot Cheesecake
Christopher Coutanceau, Restaurant Coutanceau, France. Flavors of Charente Maritime. Total time: more than 2 hours. Preparation time: 20 minutes. Baking time: 90 minutes + 12 minutes. Difficulty: Average.
⏱️ Prep: 20 min🍳 Cook: 102 min
Ingredients
| 100 g | Cheesecake: mascarpone |
| 125 g | Cheesecake: fresh white cheese (fromage frais) |
| 70 g | Cheesecake: powdered sugar |
| 12 g | Cheesecake: flour |
| — | Cheesecake: 1 egg + 1/2 yolk |
| 16 ml | Cheesecake: cream |
| 0.75 sheet | Cheesecake: sheet of gelatin |
| 160 ml | Glaze: cream |
| 20 g | Glaze: simple syrup at 30° C |
| 1 sheet | Glaze: sheet of gelatin |
| 1 | Glaze: vanilla bean |
| 2 | Short crust: egg yolks |
| 60 g | Short crust: softened butter |
| 1 | Short crust: vanilla bean |
| — | Short crust: a pinch of salt |
| 120 g | Short crust: flour |
| 8 g | Short crust: baking powder |
| 6 | To finish: apricots |
| 40 g | To finish: salted butter |
| 80 g | To finish: powdered sugar |
| — | To finish: sprigs of rosemary |
| — | To finish: apricot sorbet |
Instructions
Cheesecake:
- Combine the mascarpone, fresh cheese, sugar and flour, then the egg and half yolk.
- Heat the cream and dissolve the gelatin in it.
- Combine the mixtures and bake in a 90° C (180° F) oven for 90 minutes.
Glaze:
- Heat the cream, syrup and vanilla seeds and blend in the gelatin.
- Dip the cheesecake in the glaze with a skimmer.
Short crust:
- Combine the ingredients in the order given.
- Spread the dough onto a baking sheet lined with parchment and bake at 150° C (300° F) for 12 minutes.
Cooking the apricots:
- In a sauté pan, melt the salted butter with a sprig of rosemary.
- Add the halved pitted apricots and sprinkle with the sugar.
- Caramelize, then turn to glaze with the juices. Reduce the pan juices.
Assembly:
- Cut the short pastry into rounds.
- Place the rounds onto plates, with the cheesecake on top. Arrange the apricots around.
- Top with a scoop of apricot sorbet.
- Drizzle the reduced apricot juice around the perimeter.