Tag Archives: cheesecake

Crumb Apricot Cheesecake

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Crumb Apricot Cheesecake
Do you have a recipe you’ve made so many times you know it by heart? Better yet, was that recipe passed on to you by your momma? The one I am about to share with you is one of those recipes. The first time I made it I was in my early teens and since then I’ve made it hundreds of times…literally. It was my mom and my “go to recipe” when there was only about half an hour between a phone call and guests appearing on our doorsteps.  We made it so many times we used every kind of fruit filling possible. I thought we exhausted all the options but I was wrong.

Last Saturday morning I woke up with a strong urge to bake and I knew I was craving something Slavic. 🙂 That’s right it’s a thing. I made a dash to the closest Polish shop and picked up a pound of farmer’s cheese. It was a good start. When I grabbed the closest to me cookbook an old, marked with food stains piece of paper fell out. I grinned widely when I picked it up. The precious sheet of paper contained a collection of our family’s favourite recipes typed up by my mom and sent to me when I left for college in America. Bingo! That’s exactly what I needed.

Crumb Apricot Cheesecake
If you follow my blog you’d know that when it comes to recipes nothing is sacred to me. I love to change things up and what started out as my mom’s favourite recipe became highly experimental at some point of the process. Needless to say, I was beyond pleased when I cut into it (after hours of waiting for it to cool) and found out the risk payed off!
What my mom and I always made was essentially a seasonal fruit encased in rich and buttery pastry but somehow I ended up with a fruit cheesecake with a buttery crust and almond crumb topping. Pure luxury.
Crumb Apricot Cheesecake
Have I convinced you that you too need it in your life?

Ingredients:

For the pastry:

  • Flour-2 1/2cups
  • Butter- 1 cup/250 gr.
  • Sugar- 1 cup
  • Egg- 1
  • Baking powder-1/2 tsp

For the filling:

  • Apricots- 12
  • Farmer’s Cheese (Tvorog)/Cream Cheese- 500 gr/16 oz
  • Eggs -2
  • Sugar- 1 cup
  • Semolina- 2 tbsp.
  • Vanilla bean/Vanilla extract- seeds from 1 vanilla bean/ 1 tsp.
  • Ground Almonds ( for the topping)- 1/4 cup

Method:

In the food processor combine flour, cold butter, sugar and baking powder, pulse until the  mixture resembles fine bread crumbs, add the egg and pulse until just combined.  (This could also be easily done in a regular bowl with a pastry blender.) Take the pastry out of the food processor, it will be soft.  Pinch off 1/3 of the pastry, wrap it in a plastic wrap and put in the freezer. Wrap the rest in the plastic wrap as well and put this portion in the fridge for 30 minutes.

Crumb Apricot Cheesecake

Now let’s take care of the filling.  Cut your apricots in half and pit them. Set aside. (I also planned to use the red and black currants at first but then changed my mind and that is why they are in the picture.)

Combine farmer’s cheese or cream cheese, eggs, sugar, semolina and vanilla bean seeds in a large bowl using a hand mixer until smooth or a food processor if you want your farmer’s cheese to be less grainy. ( I processed mine in the food processor for a silky consistency.)

When the pastry is finished chilling take it out of the fridge and roll it out to fit an 9″ springform pan lining the bottom and the sides all the way to the top. Don’t worry if your pastry tears, just take the overhanging pieces and patch up the holes! That pastry is very pliable and forgiving. When your springform pan is lined all the way put it back in the fridge for 20 minutes.

Then take it out of the fridge and fill it with the cheese filling and top with apricots.

Crumb Apricot Cheesecake
Now it’s time to get your crumb topping out of the freezer. In Russia this dessert is called “Tertiy Pirog”, which literally means “Grated Pastry” because the top is being frozen and then grated directly on the filling with a vegetable grater like so.
Crumb Apricot Cheesecake
I decided to toss my crumbs with ground almonds for an extra indulgence. Trim off your overhanging sides and press them gently in to blend with the crumb topping. When the pastry casing bakes it magically all blends together beautifully.

Put it in the preheated oven at 350F/180C and bake for 50 minutes or until golden. Cool it for an hour until cool to the touch and then chill it in the refrigerator for at least 2 more hours to ensure the cheese filling in cooled completely. (Waiting for it was the hardest part for me. :-)) Crumb Apricot CheesecakeDust with additional powdered sugar if desired and enjoy with a cup of tea!
Crumb Apricot CheesecakeCrumb Apricot Cheesecake

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Lemon Scented Vanilla Cheesecake with Fresh Figs and Honey

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"Tvorog" Cheesecake
My dear friends, I’ve been holding out on you and for that I am sorry. I made the most delicious cheesecake this past Easter but just posting the recipe today. The good news is that cheesecake is not seasonal, it’s welcome for any occasion. The recipe for this culinary delight was a bit of a gamble-part tradition/part speculation and experiment but the result was nothing short of divine.

As I wrote in one of my previous posts Easter is one of the biggest holidays in Russia and I wanted to keep the traditions alive in my own family. The least I could do was to cook all the Easter treats. Paskha, Kulich and Coloured Easter Eggs are the three musts for every Russian household. Check out the links to Paskha and Kulich from my talented fellow bloggers, the treats are as delicious as they are beautiful!

I coloured eggs with my children this year but ended up buying Kulich or something similar from a Polish shop nearby instead of making my own. I really wanted to make a sweet cheese Paskha but I didn’t have a proper mould so I opted out for a modern day Paskha. Paskha with a twist.

Traditionally Paskha is made from a farmer’s cheese called “Tvorog” in Russian, eggs, sugar, vanilla and dried fruit and candied orange and lemon peel.  I thought it would be fun to try to use the same ingredients but make it into a cheesecake instead. Russian Cheesecake is called “Zapekanka” which translates as “Baked”, it doesn’t have a bottom crust and the cheese is often held together by eggs and semolina. I have vague and not the fondest memories of ‘Zapekanka’, something that was served for school lunches- heavier on semolina rather than cheese yellowish squares with burned top. It tasted far from stellar, so I successfully avoided eating it whenever possible. Needless to say, I set out to create different memories for my children.

My efforts were worthwhile because what they got as a result of my experiment tasted lighter than a cloud and looked… Actually, a picture is worth a thousand words so judge it for yourself!

Lemon Scented Vanilla Cheesecake with Fresh Figs and Honey
The recipe for this beauty is not too different from a standard cheesecake recipe but includes a couple of Russian twists.
Ingredients:

  • Farmers’s Cheese- 750 gr/24 oz
  • Eggs- 3 large
  • Sugar- 1 cup
  • Semolina-3 tbsp.
  • Lemon zest- from 1 lemon
  • Vanilla Bean seeds- from 1 bean
  • Digestive biscuits crushed( you can use graham crackers, unfortunately they are not available in England)-125 gr
  • Butter- 1/4 cup

Method:

Preheat your oven to 325 F/160 C

Zest the lemon and set aside…or take a picture like I did.

Lemon Crush the biscuits (I equipped my children with a rolling pin and a large bowl and told them to “go nuts” on those biscuits, they happily obliged.) then mix the crumbs with melted butter. Line the bottom of a 21″ springform pan with the crumbs and bake in the preheated oven for 10 minutes, set aside and cool.

Separate your egg yolks from the egg whites. Mix together farmer’s cheese, egg yolks, sugar, semolina, lemon zest and vanilla bean seeds with an electric mixer until well blended. In a separate bowl whip egg whites until soft peaks form and gently fold them into the cheese mixture.

Pour the mixture into your springform pan and set it inside a larger roasting pan filled with 1″ water. This technique called “bain marie” helps to evenly distribute heat when cooking delicate foods like cheesecakes and custards. I find it produces much lighter texture in cheesecakes as it infuses them with additional moisture which also helps with preventing cracks.

Bake at 320 F/160C  for 60-65 minutes until the edges are lightly browned and the centre is nearly set. Turn the heat off and leave in the oven for additional 20-30 minutes. If your cheesecake still cracks, don’t worry and cover it up with something pretty! Cool completely in the refrigerator.

I used fresh figs instead of dried fruits that are traditionally used in Easter Paskha and drizzled them with a touch of  dark and deep flavoured chestnut honey I brought from my last trip to Italy. An experiment that turned out to be a true winner. I couldn’t be happier with the end result. 🙂

Lemon Vanilla Cheesecake with Figs and Honey

Lemon Scented Vanilla Cheesecake with Fresh Figs and Honey