70 min.
Cheesecake in the glass with “Vinschger Marille” apricots
A sweet tentation by the spoon
Fresh and delicious single portions to be enjoyed by the spoon with three layers for pure pleasure. The crunchiness of the biscuits, the creaminess of the central layer and a touch of acidity that enhances the sweetness of “Vinschger Marille” apricots. Let yourself be tempted!
95 min.
Ingredients
for 6 glasses
for the base
150 g cereal biscuits
20 g butter
for the cream
250 g spreadable fresh cheese
200 g sour cream
70 g sugar
Zest of 1 untreated lemon
100 g fresh liquid cream
for the apricots
400 g “Vinschger Marille” apricots
75 g sugar
30 g butter
Juice of ½ lemon
for the base
150 g cereal biscuits
20 g butter
for the cream
250 g spreadable fresh cheese
200 g sour cream
70 g sugar
Zest of 1 untreated lemon
100 g fresh liquid cream
for the apricots
400 g “Vinschger Marille” apricots
75 g sugar
30 g butter
Juice of ½ lemon
Preparation
For the cheese cake in the glass with “Vinschger Marille” apricots crumble the biscuits with your hands and put them in a bowl. Alternatively, you can also use the mixer. Melt butter, pour it over the crumbled biscuits and mix well. Evenly distribute over 6 glasses (or cups) and put in the fridge.
Prepare the cream in the meantime. Put the spreadable fresh cheese in a bowl together with the sour cream and sugar. Work with the whisk for a few minutes until creamy and homogeneous. Add lemon zest (of the previously washed lemon). Then add the fresh liquid cream and work with the whisk until soft and creamy (the cream’s consistency should be similar to the one of whipped cream). Distribute the cream over the biscuits in the glasses and put in the fridge for about an hour.
In the meantime, wash and pit the apricots and cut them into wedges.
Put the sugar in a pan and allow to caramelize over low heat. When the sugar is caramelized, add apricots, butter and lemon juice and cook for a couple of minutes, stirring. Initially, the caramel will solidify, but it will melt again while cooking and stirring continuously. Remove from heat and let the apricots cool. Distribute the cold apricots with their juice over the cream in the glasses and serve.
Recipe from Julia Morat
Passione Cooking
South Tyrolean DOC or Italian with German mother tongue – this is how Julia describes herself. She likes reinterpreting old family recipes from mom Reinhild and grandma Imma and enriching them with a few innovative and international elements. No matter how relaxed she is when cooking – there is one thing she can’t do well: cooking according to recipes. She likes being adventurous, experimenting and combining when cooking, but there is one ingredient that you can find in every single recipe: her smile.
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