Yield: 9″ apricot streusel cheesecake // Total Time: 1 hr. + 8 hr. chilling time // Disclaimer: This post includes affiliate links. //
Rich and creamy cheesecake with a brown sugar shortbread base, and apricots and streusel on top.
apricot cheesecake with streusel
I absolutely love apricots and think that they are so beautiful in bakes, which is exactly why today we’re making an apricot cheesecake. The cheesecake itself is rich and creamy, and has apricot halves placed on top of it. When the apricots bake, they get a little tart and jammy which pairs so well with the sweet, creamy cheesecake. The crust of this cheesecake is also more of a brown sugar shortbread, which doubles as the streusel on top. While all of that is good and delicious, I think that truly the best part about this recipe is that no water bath is required.
recipe tips
weigh your ingredients
Weighing your ingredients is important for getting the recipe perfect and getting consistent results. I do provide cup measurements but please note that I test all my recipes in grams and can not guarantee that your bake will turn out like mine. This kitchen scale is super cheap and a great starter scale!
room temperature ingredients
While it’s almost always important to have room temperature ingredients so all your ingredients come together, it’s ESPECIALLY important when it comes to cheesecake. Be sure to take out your cream cheese, heavy cream, and egg at least 1 hour, and up to 2 hours before starting the recipe.
mix the batter carefully
After adding in the eggs, you’ll want to make sure to only mix the batter until the eggs are fully incorporated. This will make sure we don’t add too much air into the batter, which will help keep the batter dense and avoid cracks forming on top. The great thing about this apricot cheesecake is that since there’s streusel on top, you can’t even tell if you’ve got any cracks on top!
how to tell when a cheesecake is done baking
Cheesecake is done baking when it’s only slightly wobbly in the center. I like to temp my cheesecake as a more accurate way to tell when it’s done. A thermometer stuck into the middle of the cheesecake should read 170 fahrenheit / 76 celsius.
the cheesecake needs to set for a while
The most unfortunate thing about cheesecake is that it needs to set. Ideally you’ll want to bake the cheesecake at night to be served the next day, because it will need to set in the fridge for at least 8 hours.
ingredients and substitutions
For the crust/streusel:
Unsalted butter: salted or your favorite non-dairy butter stick will work perfectly here as well.
Light brown sugar: for flavor and sweetness.
All purpose flour: for structure.
For the cheesecake:
Cream cheese: the base of the cheesecake and what makes it tangy, rich, and creamy.
Eggs: binds the batter together.
Granulated sugar: for sweetness and helps lock in moisture.
Corn starch: for thickening up the cheesecake. You can substitute in 2 tbsp. of flour in its place if needed.
Lemon: you’ll need the zest of 1 small lemon, which will help brighten up the cheesecake flavor.
Heavy whipping cream: for moisture and richness.
Vanilla: for flavor.
Apricots: because of course, they’re the star of the show! You can also use plums or peaches here, although you may want to pat the peaches dry after cutting into them before placing them on the cheesecake.
how to make apricot streusel cheesecake
apricot cheesecake q&a
what size cake pan do I need?
You’ll need a 9″ springform pan for this cheesecake. You can use an 8″ or 10″ springform, just note that your cheesecake will be thicker and take a bit longer with the 8″, and will be thinner and take a bit less time with the 10″. I wouldn’t recommend using a non-springform pan because it will be more difficult to get the cheesecake out of the pan, but if you’re okay with just serving the cheesecake from the pan, then a non-springform pan will work.
how should I store this cake?
You can store cheesecake in the fridge for 2 days before serving.
why do you measure in grams?
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale
a note on oven temperature
Ovens vary and fluctuate in temperature. For example, I always have to set my oven to 330°F if I want it to bake at 350°F. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
tools and ingredients
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
did you make this apricot streusel cheesecake?
If you made this apricot cheesecake I would love to see it and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
Apricot Streusel Cheesecake
Ingredients
Shortbread / Streusel
- 141 g unsalted butter (10 tbsp.)
- 150 g light brown sugar (¾ c.)
- 240 g all purpose flour (2 c.)
Apricot Cheesecake
- 150 g granulated sugar (¾ c.)
- 1 tbsp. cornstarch
- zest of 1 small lemon
- 450 g cream cheese room temperature (2 bricks)
- 2 eggs room temperature
- 110 g heavy whipping cream room temperature (½ c.)
- 1 tsp. vanilla
- 4* apricots washed, halved & pitted
Instructions
- Preheat the oven to 350°F / 175°C. Line the bottom of a springform pan with parchment paper by placing the paper on the base, then snapping the pan together.
Shortbread / Streusel
- In a small mixing bowl, melt the butter. Mix in the sugar and flour until you have a cohesive dough.
- Press 1 c. of the mixture into the bottom of a springform pan.
Apricot Cheesecake
- Rinse, halve and pit the apricots. Set aside.
- Add the sugar, cornstarch, and lemon zest to a medium sized mixing bowl (or to a stand mixer fitted with the paddle attachment.)
- Use your fingers to rub the zest into the sugar and cornstarch.
- Add the cream cheese into the sugar mixture. Use a hand mixer (or stand mixer) to beat the ingredients together for 2 minutes.
- Add both eggs into the cream cheese, and beat the mixture on low speed *just* until the eggs have been fully incorporated.
- Add in the heavy cream and vanilla, and again beat on low speed just until the mixture is cohesive.
- Pour the cheesecake filling over the crust. Tap the pan on the counter a few times to help remove any air from the filling.
- Place the apricot halves face down into the cheesecake. Crumble the remaining streusel mixture over the apricots and cheesecake.
- Place the cheesecake in the oven and bake for 35-45 minutes, or until the cheesecake only slightly wobbles and reaches an internal temperature of at least 170°F / 76°C.
- Once the cheesecake is fully cooked, turn off the oven and leave the door slightly ajar with the cheesecake in it for 1 hr. before transferring it to the fridge to chill for at least 8 hours.
- Once the cheesecake has fully set, slice it, serve and enjoy!
Chrissy says
Can you use tinned apricots when fruits not in season ?
Erin says
I haven’t tried it but I don’t see why not! I would just make sure they have been drained really well before putting them on the cheesecake.
Ery says
Hi, this looks truly lovely! You mentioned “sour cream” initially under the room temperature ingredients section, but then the recipe called for “heavy cream”. Can sour cream be used in place of the heavy cream?
I can’t wait to try this recipe; do you think it could work with mango?
Erin says
hi! sorry about that – that section was copied over from another post! you can definitely sub in sour cream but I think that heavy cream gives better texture. As for the mango I’ve never tried or seen it baked into a cheesecake but I’d love to know how it turns out if you try it!