Apricot cheesecake

Apricot cheesecake is juicy, creamy and full of summer flavor that will delight all lovers of sweet things.

Ingredients

For the base:

300 g butter cookies

100 g melted butter

150 g milk

Filling:

300 g whipped sweet cream

200 g mashed apricots

150 g ricotta or cream cheese

150 g sour cream

Preparation

Crush the cookies into crumbs in a food processor. Melt the butter and mix it with the cookie crumbs, add the milk. Spread the resulting mixture evenly over the bottom of a baking dish with a removable rim (diameter 24-26 cm), which you have previously lined with baking paper. Place the baking dish in the refrigerator to harden the base.

In a large bowl, mix the whipped cream, ricotta or cream cheese, and sour cream with a mixer until smooth. Add the mashed apricots. If the apricots are too hard, you can steam them in a little water and then mash them.

Place the apricot slices on the cooled cookie dough. Pour the cream mixture onto the prepared cookie base.

Pour the melted chocolate over the cooled filling.

Tip:

• For an even more intense flavor, you can add lemon or orange zest to the cream filling.

• If using canned apricots, be careful with the sweetness.

Enjoy!