With a fresh taste, this mascarpone cheesecake with canned apricots is perfect for hot summer days. Its creamy consistency makes it suitable to be enjoyed at room temperature, but it can also be kept in the fridge a little longer and removed just 30 minutes before being served. In this way you will get a delicious semifreddo!
For the base:
For the cream cheese:
To decorate:
First prepare the biscuit base: melt the butter in a water bath and in the meantime finely chop the biscuits in a mixer. Add the crumbled biscuits and melted butter to a bowl and mix. Put the base in a hinged mold, flatten well with a spoon and place in the freezer for at least half an hour. Then whip the milk and mascarpone in a bowl and add the fresh spreadable cheese. Assemble everything with the electric whisk for a few more minutes. Once the biscuit base has been taken up, pour the cream on top and carefully level the surface of the cake. Meanwhile drain the apricots in syrup and cut them in two, being careful to remove the core. Arrange the apricots on top of the cheesecake. Finally put the cake in the freezer for at least 3 hours before serving.
Cascina San Cassiano s.r.l.
Corso Piave, 182 – 12051 Alba (CN) ITALY
P.IVA 02657120040
Tel: +39 0173 282638
