VegeTable – June/july/August recipe – Apricot

Preparation time

Preparation time : 45 min + 2 to 3 hours of resting time



For the crust

  • 100g butterly crackers,
    like Tuc
  • 50g butter, softened
  • 25g brown sugar

For the apricot layer

  • 200g apricots
  • 20g honey
  • Juice from½ lemon
  • 2 sheets gelatin

For the cheesecake filling

  • 250g plain cream cheese,
    like Philadelphia or St. Môret
  • 150g whipping cream (35%
  • 40g confectioners’ sugar

Pour la décoration

  • 2 apricots




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.


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.

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