Difficulty
Easy
Preparation time
Preparation time : 45 min + 2 to 3 hours of resting time
Cost
CHF 12.00
Ingredients
|
For the crust
For the apricot layer
|
For the cheesecake filling
Pour la décoration
|
RECIPE
Preparation
Crush the crackers into fine crumbs by hand or using a food
processor. Incorporate the softened butter and brown sugar into the
cracker crumbs and mix well. Press the mixture into a round cake tin
or pasty ring to create a 1-cm-thick disc. Set aside in the refrigerator
or, if you are short on time, the freezer.
To make the apricot layer, begin by soaking the gelatin sheets in ice
water. Next, dice the apricots. In a saucepan, gently sauté the
apricots in honey. Let simmer until somewhat soft. Add the lemon
juice and remove from heat. Before the mixture has time to cool,
squeeze the gelatin sheets to drain excess water and incorporate.
Spoon into a ring mold to create a 2-cm-thick layer. Set aside in the
refrigerator or freezer.
Before starting on the filling, check to make sure the crust and
apricot layer have both set. If so, beat together the ingredients for
the cheesecake filling, as if you were making whipped cream. Place
this mixture into a mold or ring, then add the insert, and top with the
crust. Don’t be afraid to press down on the crust to ensure that all
three layers meld together. Refrigerate or freeze the preparation for
at least two hours. When set, turn out onto a plate or cake platter.
Before serving, cut the remaining apricots as desired and arrange
decoratively on top of the cheesecake..
And lastly, savor a slice of this creamy and delicately tart treat.
Enjoy!
A recipe created especially for EPFL by Sébastien Trinquier of the Montreux Jazz Café restaurant
About apricots
Apricots are a summer delight thanks to their sweet, flavorful taste, soft and juicy texture, and vibrant color. The Swiss consume nearly 3 kg of apricots per person per year, making them one of our favorite fruits! 95% of the apricots grown in Switzerland come from the canton of Valais.
Nutritional benefits
Apricots are packed with vitamin A, iron, and copper. Whether fresh, dried, canned, or juiced, they are a good source of dietary fiber and valuable antioxidants, which are essential for staying healthy.
What to look for
Apricots should have smooth and supple yellow or orange skin. We recommend choosing tree-ripened and locally grown apricots whenever possible.
Storage
Apricots keep for about a week at room temperature. If you need to ripen apricots quickly, place them in a paper bag and leave them on the counter for a day or two.
Dr. Maryam Yepes
nutriMenu.ch
