Ingredients
Hint:
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
kochen@bettybossi.ch
Nuts
Base
Filling
Apricots
Utensils
one rectangular tin (approx. 30 x 15 cm)
How it's done
Nuts
Place the cashew nuts in a bowl, cover with water and soak for approx. 1 hr.
Base
Blitz the apricots, almonds, coconut oil and salt in a food processor. Transfer the mixture to a tin lined with baking paper, smooth out and press down firmly.
Filling
Drain the cashew nuts thoroughly, puree with the crème fraîche, Skyr, pudding powder, icing sugar, cream stabilizer and oil until smooth. Pour the filling over the base of the bars, cover and leave to set in the fridge for approx. 30 mins.
Apricots
Stir the cornflour with the lemon juice until smooth, transfer to a pan along with the apricots and sugar, mix and leave to absorb for approx. 20 mins. Bring the apricots to the boil, simmer for approx. 3 mins. while stirring. Leave the apricots to cool, spread on top of the filling. Cover and freeze for approx. 4 hrs. Cut the cheesecake into bars, store in the fridge.
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