Ad | Delicious Apricot Cheesecake Recipe 🍑🤍 A creamy cheesecake with a crisp almond shortcrust base and juicy apricots. 🥰 📝 Ingredients Baking pan: Ø 19–20 cm Almond Shortcrust Base • 120 g all-purpose flour (1 cup) • 30 g ground almonds (⅓ cup) • 70 g cold butter (5 tbsp) • 40 g sugar (3 tbsp) • 1 pinch salt Cheesecake Filling • 600 g unsalted cream cheese (2½ cups) • 120 g sugar (½ cup) • 3 eggs (medium size) • 35 g cornstarch (3½ tbsp) • some freshly ground vanilla Topping • 125 g canned apricots, very well drained (¾ cup) Optional • powdered sugar for dusting 🤍 Instructions 1. Preheat the oven to 175°C (350°F), top and bottom heat. Line the bottom of a springform pan with parchment paper. 2. Combine the all-purpose flour, ground almonds, sugar, salt, and butter until coarse crumbs form. Press firmly into the pan and pre-bake for 10 minutes. 3. Mix the cream cheese, sugar, vanilla, and cornstarch until smooth. Add the eggs one at a time, mixing briefly after each addition. 4. Pour the filling onto the pre-baked crust and smooth the surface. 5. Drain the apricots well, cut them into thin slices, and arrange them evenly over the cheesecake. 6. Bake at 160°C (320°F) for 55–65 minutes, until the center still has a slight wobble. 7. Turn off the oven, leave the door slightly open, and let the cheesecake rest inside for 20 minutes. 8. Let cool completely, then refrigerate for at least 4 hours, preferably overnight. 9. Carefully remove from the pan and lightly dust with powdered sugar before serving. Enjoy baking 🤗 🤍 - @foodwithstyle_official