New Incredible Dessert in 20 Minutes, No Flour, No Bottom! Cheesecake
Prep Time: 25 min.
Baking Time 50 min.
Servings: 12 pieces
———————————- RECIPE ————————————
300 grams of apricots
2 tbsp honey
600 g double cream cheese
200 g sour cream or Greek yogurt
1 tbsp cornstarch
50 – 100 g sugar
4 eggs (size M)
1/8 tsp vanilla powder
For garnish (if desired):
1 tbsp powdered sugar
🔥 Preheat the oven to 320 F (160 C). MODE: Upper and lower heat.
✅Pour boiling water for 30 seconds, peel off the skin, stones. Lightly puree the apricots with honey using a fork
✅Mix cream cheese with sour cream, starch and sugar until smooth.
✅Stir in the eggs. Add eggs one at a time until blended.
✅Pour the mixture into a mold lined with baking paper. Add apricot puree, make lightly swirls.
🔥Bake the cake in the oven for about 60 minutes until the cake is lightly browned on the top.
24 cm cake pan – 50 minutes
22 cm cake pan – 65 minutes
20 cm cake pan – 80 minutes
✅Take out, let cool. Refrigerate overnight.
✅Dust the cake with icing sugar and serve garnished with mint.
❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!