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Desserts
No-bake apricot cheesecake: the quick 20-minute recipe
A fresh, light no-bake cheesecake made with Minnelea Extra Apricot Jam. A biscuit base, a cream cheese filling and an artisan jam topping. Ideal for spring and summer, and ready in 20 minutes.
Method
- Blitz the biscuits in a food processor. Add the melted butter and mix to a damp, sandy crumb. Tip into a 24 cm springform tin lined with baking paper and press down firmly with the back of a spoon. Chill.
- Soak the gelatine in cold water for 10 minutes. In a bowl, beat the cream cheese, mascarpone and icing sugar to a smooth cream.
- Squeeze out the gelatine and dissolve it in 2-3 tablespoons of warmed cream. Pour it into the cheese mixture and stir quickly.
- Whip the remaining cream to firm peaks. Fold it into the mixture, working from the bottom upwards.
- Pour the filling over the biscuit base and level it with a spatula. Cover with cling film.
- Chill for at least 4 hours, ideally overnight. Just before serving, spread the Minnelea Extra Apricot Jam over the surface. Unmould gently and serve cold.
Minnelea products for this recipe
The preserves used in this recipe.
• Chill for at least 4 hours before serving, ideally overnight.
• For a lighter version, replace the mascarpone with sieved ricotta.
• Decorate with fresh sliced apricots when they are in season (June to August).
• Covered, it keeps for 3 days in the fridge.
• For a lighter version, replace the mascarpone with sieved ricotta.
• Decorate with fresh sliced apricots when they are in season (June to August).
• Covered, it keeps for 3 days in the fridge.