It’s been a long time since I’ve made a cheesecake, and I almost forgot how much I love the texture and flavor. I’m a huge fan of the no-bake version, for the creaminess, the mousse-like consistency and because it’s one of those crazy-easy desserts with just a handful of ingredients, so it comes together in very little time. In other words, it’s exactly what the nice summer days call for!
I came back from London with an unique and very tasty spread made with raw apricot kernels and, in addition, I got some sweet and juicy Valais apricots some days ago. What better time to use both of them into an apricot, rosemary and white chocolate no-bake cheesecake!
The crispy apricot kernels butter and rosemary shortbread crust at the bottom goes just right with the velvety and fluffy filling, which combines the milk and vanilla notes of Waina white chocolate with the sweetness of the apricots puree and the silken texture of the cream cheese. The filling is further topped with a fresh apricot gelee with fine notes of rosemary.
These, in summary, the ingredients:
- Rosemary and apricot kernels butter shortbread. Shortbread biscuits are very easy to make and these are really buttery and flaky, slightly salty and they have delicious almondy notes. They are mixed with soft butter and vanilla powder to make the crispy cheesecake crust
- Apricot, white chocolate and vanilla cheesecake with a creamy and silky-smooth texture. I used Waina 35% white chocolate from Valrhona. It’s a Fair Trade and organic chocolate and it’s characterized by blond cane sugar, vanilla and fresh milk notes
- Rosemary and apricot gelee, which adds a touch of color and freshness
If you make this recipe, be sure to leave a comment or tag me on Instagram. I’d be more than happy to hear from you! And, of course, if you have any questions or doubts, I’m absolutely willing to respond you as quickly as possible. ♡
Ingredients
Rosemary and apricot kernels butter shortbread
130 g cane sugar
150 g soft butter, to room temperature
110 g apricot kernels butter
270 g type 2 whole wheat flour (150-180W)
¼ tsp (1,25 g) Maldon salt
10 g fresh chopped rosemary
Cheesecake crispy crust
300 g rosemary and apricot kernels butter shortbread
112 g soft butter, to room temperature
15 g (1 Tbs) vanilla powder (see the notes below)
Apricot, white chocolate and vanilla cheesecake
225 g apricot puree
337 g cream cheese, to room temperature
337 g Waina 35% white chocolate
337 g heavy cream 35% fat content, cold
2 vanilla beans
7 g gelatin sheets, gold strength (200 Bloom)
35 g cold water to soak the gelatin sheets
Apricot and rosemary gelee
106 g apricot puree
3 g rosemary
16 g caster sugar
1,5 g gelatin sheets, gold strength (200 Bloom)
8 g cold water to soak the gelatin sheets
Assembly and decoration
Ivoire 35% white chocolate tempered disc (12 cm)
white chocolate crispy pearls
apricot slices
edible flowers
Instructions
Rosemary and apricot kernels butter shortbread
- In the bowl of a stand mixer fitted with paddle attachment beat the butter, sugar, salt and rosemary on medium-high speed until completely smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Make sure there are no lumps of butter.
- Add the apricot kernels butter and beat until combined.
- Add the flour in one step and beat on low speed until the dough comes together.
- Roll out the dough to a thickness of 3-4 mm between two guitar sheets or parchment papers and chill in the fridge for at least 1h.
- Preheat the oven to 160°C, ventilation mode. Line a perforated baking tray with a perforated silicone mat. Transfer the chilled shortbread over the tray and bake for 35 minutes, until golden-brown. Take out of the oven and allow to cool completely. The leftover shortbread can be stored in an airtight container to room temperature.
Cheesecake crispy crust
- When the shortbread is completely cold, crush 300 g of it in a food processor, then put in a bowl and add the vanilla powder and the soft butter. Stir with a rubber spatula until well combined.
- Grease and line the base of a push-pan mould (16 cm wide and 10 cm high) with a circle of parchment paper.
- Using the back of a spoon, press the crumb mixture into the mould and chill in the fridge for 30 minutes.
Apricot, white chocolate and vanilla cheesecake
- Soak the gelatin sheets in the cold water for at least 10 minutes.
- Heat the apricot puree without boiling, add the soaked gelatin sheets and stir with a rubber spatula to dissolve the gelatin.
- Melt the white chocolate in the microwave to 45°C.
- Whip the cold heavy cream to soft peaks and store in the fridge.
- In the bowl of a stand mixer fitted with a paddle attachment beat the cream cheese with the vanilla seeds on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the lukewarm apricot puree and beat on medium speed until obtain a fluid and smooth cream. Make sure there are no lumps of cream cheese.
- Add slowly and to wire the melted and lukewarm white chocolate and beat on medium speed until smooth and combined.
- Using a rubber spatula, fold in three times the semi-whipped cream into the lukewarm batter (35-40°C). Combine slowly as you don’t want to deflate all the air in the whipped cream.
- Pour the cheesecake batter on top of the crust, ensuring to leave about 5 mm gap for the apricot and rosemary gelee. Use a palette knife to smooth the cheesecake into an even layer. Chill in the fridge for at least 4h. Store the leftover cheesecake cream in an airtight container in the fridge (it will serve for the decoration).
Apricot and rosemary gelee
- Soak the gelatin sheets in cold water.
- Heat the apricot puree with the rosemary without boiling. Let the rosemary to infuse for 30 minutes, then pour through a fine sieve into a clean bowl. Reweigh the strained apricot puree and add more apricot puree to obtain 106 g.
- Add the caster sugar and heat again without boiling, until the sugar is completely dissolved . Add the soaked gelatin sheets and stir with a rubber spatula to dissolve the gelatin.
- Allow to cool to room temperature until the gelee is lukewarm. Pour the gelee over the firmed cheesecake to about 5mm thick. Chill in the fridge overnight.
Assembly and decoration
- Place the push-pan mould over a stable and tall can and warm up the edges of the mould with your hands. Holding the top edge of the push-pan with both hands on opposite sides of the pan, push the pan steadily down. Place the cheesecake on a plate by using two palette knife.
- Mix slightly the leftover and chilled cheesecake with a rubber spatula until soften. Transfer the cream into a disposable piping bag without nozzle and pipe 4 dots in the middle of the cheesecake. Place over the dots a 12 cm Ivoire 35% white chocolate tempered disc and garnish it with apricot slices, white chocolate crispy pearls and edible flowers.
2 Comments
If I wanted to make this cheesecake and omit the apricot purée would I replace that amount with cream?
Sure, you can replace the apricot puree with fresh cream 35% fat 😊