Apricot swirl cheesecake

Apricot swirl cheesecake

Total: 5 hr 25 min. | Active: 30 min.
Nutritional value / piece: 295 kcal
, Fat: 21 g
, Carbohydrate: 22 g
, Protein: 5 g


16 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Apricot puree

180 g apricots, cut into pieces
2 tbsp sugar


250 g biscuits
70 g butter, melted, left to cool
¼ tsp salt


400 g double cream cheese (e.g. Philadelphia)
180 g plain yoghurt
2 eggs
80 g sugar

Finish baking

400 g crème fraîche
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One square springform pan (approx. 23 cm), base lined with baking paper

How it's done

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Apricot puree

Puree the apricots and sugar, set aside.


Finely crush the biscuits in a plastic bag using a rolling pin. Mix in the butter and salt. Spread the mixture over the base of the prepared cake tin, press down well with the back of a spoon or the base of a glass.


Mix the cream cheese, yoghurt, eggs and sugar in a bowl using a mixer, spread the mixture over the biscuit base.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove the tin, leave the cheesecake to cool in the tin for approx. 15 mins.

Finish baking

Stir the crème fraîche, spread on top of the cheesecake. Spoon the reserved apricot puree on top, use the handle of a wooden spoon to create a marble pattern. Bake for a further 15 mins. Remove from the oven, leave to cool in the tin, cover and chill for at least 4 hrs. Remove the tin frame, cut the cake into 16 pieces.

Good to know
Tip: Instead of fresh apricots, use frozen ones, thawed.

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