For 7 people
- To prepare the crust:
- Crushed biscuits - 1 ½ cups
- Brown sugar - 1/3 cup
- Melted butter - 1/3 cup
- Cinnamon - ½ teaspoon
- To prepare the filling:
- Cream cheese - 400 g
- Lemon juice - 2 teaspoons
- Whipping cream - 1 cup
- Sugar - 1/3 cup
- To prepare the dried apricot paste (kamareddine) layer:
- Dried apricot paste (Kamareddine) - 1 package
- Sugar - 1 cup
- Water - 3 cups
- Rose water - 1 teaspoon
- Corn starch dissolved in ½ a cup of water - 1 tablespoon
- To garnish:
- Dried apricots - 5
To prepare the crust: mix the biscuits with the sugar, butter and cinnamon until well combined and evenly moistened.
Press the mixture firmly into the bottom of a springform pan. Chill in the refrigerator until firm.
To prepare the filling: in the Masterchef Gourmet stainless steel bowl, beat the cream cheese with lemon juice using the whisk until creamy.
Pour the whipping cream and mix. Add the sugar and mix again.
Spread the mixture over the crust and refrigerate for an hour at least.
To prepare the dried apricot paste (kamareddine) layer: soak the sliced dried apricot paste in water and sugar for a whole night until the slices melt.
Put the melted dried apricot paste in the blender until smooth. Add rose water.
Put the dried apricot juice in a saucepan on medium heat and add the cornstarch.
Stir the mixture well until it boils and thickens.
Leave the Kamareddine mixture to cool then spread equally on top of the cheesecake.
Put the cheesecake in the refrigerator until the dried apricot layer is firm.
Garnish the cheesecake with dried apricots before serving.
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