Apricot Créme Fraîche Cheesecake with Almond Crust

a couple of slices never hurt nobody

Turns out that cheesecake is my favourite cake. Sure, banana bread, carrot cake, apple crumble cake or brownies are all great - but the soothing creaminess and subtle sweetness of a freshly baked cheesecake is everything in comparison. The almonds add - you guess it - nuttiness and make this treat even more delightful. Bake it and see for yourself! 

Servings: 8 pieces 
Total time: 1 hour
 

For the crust

40g roasted almonds, ground into flour

30g buckwheat flour

100g spelt flour (type 630)

1/2 tsp salt

30g raw cane sugar

1 egg

100g cold butter or coconut oil

for the filling

185g creme cheese

60g créme fraîche

140g thick Greek yoghurt or Skyr

1 egg

30g raw cane sugar

1 tsp vanilla extract 

pinch of salt

for the topping

250g apricots*

15g maple syrup

1/4 organic lemon, zested 

15g slivered almonds, toasted

*you can also use other stone fruit such as plums, cherries or peaches

Instructions

  1. To prepare the crust, combine the almond, buckwheat and spelt flour in a big bowl, then add in the salt and sugar and whisk to combine. Add in egg as well as the butter or coconut oil, then work the dough by crumbling the dry ingredients into the wet ones until it all comes together. Knead the dough into a ball, then wrap in foil and place in the fridge for 30 minutes.

  2. To make the filling, combine all ingredients in a bowl and whisk until smooth and creamy.

  3. Preheat the oven to 180°C, then grease a round baking dish (⌀26cm) with butter or coconut oil and sprinkle some polenta over the base to keep the dough from sticking to the dish.

  4. Roll out the dough on a floured surface so you have a big enough surface to cover the base of the baking dish. With your hands, work the dough up the edges of the dish, then prick a few holes into the bottom with a fork and prepare the crust for 10 minutes.

  5. While the base is baking, wash the apricots, then half, core and quarter each half so you get eight wedges per fruit. Toss them in a bowl along with the maple syrup and lemon zest.

  6. Pour the filling to the baked base, using a spatula to even it out. Scatter the apricot pieces across, then bake for 35 minutes.

  7. Allow the tart to rest for 30 minutes, then sprinkle some roasted almonds over and serve either warm or fridge cold, both are worth a taste.

Judith Gilles