Apricot Cheesecake |Japanese Cheesecake | Summer!

This apricot cheesecake uses slightly tart apricots to give a perfect balance to the rich cheesecake. The cheesecake batter is inspired by the famous Mr. Cheesecake from Tokyo. Enjoy!

#cheesecake #mrcheesecake #asmrbaking

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Apricot Cheesecake
Makes one mini loaf pan (8.3D x 14.6W x 5.7H cm)
Sablé bottom
20g AP flour
20g butter
20g brown sugar
20g almond powder

Combine all the ingredients in a blender and mix until it’s incorporated. Make sure to use cold butter. Separate the dough into smaller pieces and bake in preheated oven at 175C for 15min. Cool completely and roll the sable into crumbs with a rolling pin. Fill the bottom of a lined pan with the sable and press together with a spoon.

Caramelized Apricot
1/3 vanilla pod
15g brown sugar
3 apricots (used 2 per mould)
20g water
10ml brandy

Split the vanilla pod in half and scrape the caviar with back of the knife, rub with sugar. In a frying pan over medium heat, cook the vanilla sugar until it begins to melt, add apricot and cook until it starts to brown, flipping over occasionally to avoid burning. Add water to deglaze and soften the apricot. When the water is evaporated, add brandy and stir. Set the apricot aside and let cool. Line the apricots on top of the sablé.

Cheesecake Batter
100g cream cheese
100g 33% whipping cream
95g sour cream
1/3 vanilla pod
40g brown sugar
50g egg
10g corn starch
5g lemon juice

Preheat the oven to 170C. Soften the cream cheese in microwave, on medium heat for 45sec. Split the vanilla pod in half and scrape out the caviar with back of the knife, rub with sugar. In a mixing bowl, add softened cream cheese, whipping cream, sour cream, vanilla sugar and blend with a stick blender until smooth. Add egg and blend until smooth. Sift in the corn starch and blend until smooth. Add lemon juice and blend until smooth. Pass the batter through a sieve to fill the baking pan lined with baking paper, sablé and apricots to 80% full. Prepare a water bath with 80C water and put into the preheated oven. Bake the cheesecake in water bath 170C for 25min, then 160C 15min. Cool on a cooling rack and then move to the fridge to chill. Serve chilled.

Anova Oven: https://amzn.to/3KACFjv
Mini Loaf Pan: https://amzn.to/3BodFdE
Anova Oven Review:    • Anova Precision Oven Review | How the comb...  

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