Apricot Cheesecake With Lavendar |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Translated form an ethnic baking group for this unusal combination of lemon and lavendar which the testers quoated as a knock-out combination ! Ingredients:
for the base crust |
275 g flour |
1 tsp baking powder |
200 g butter |
100 g sugar |
20 g ground almonds |
the filling |
600 g fresh apricots |
3 eggs |
30 g flour |
100 g butter |
100 g sugar |
150 g double-cream cheese |
1 small fresh lemon (or eqivielent in lemon flavor) zest and juice |
2 tbs fresh chopped lavender leaves or could be dried |
Directions:
1. Make a meurbeteig dough by mixing the flour, baking powder, butter, sugar and almonds together into a soft dough.
2. Uisng your hands press the mixture into a greased 26 cm springform pan.
3. Prick dough with a fork
4. Clean apricots, cut in half and line the dough with them
5. Bake in a 180C oven about 30 minutes
6. In the meantime, melt the butter and cool
7. Separate the eggs and beat yolks with the sugar until frothy.
8. Mix the butter, flour and cream cheese together
9. Mix in the lemon peel and lavendar
10. Beat the whites stiff and fold gently into cheese mixture
11. Remove pan from the oven, spread on the cheese mixture, return to oven and bake 25 to 30 minutes more
12. Cool completely before slicing
13. Do not omit either lemon or lavendar for this tasty recipe !
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