Apricot syrup cheesecake

For the group

Components

• 1 cup of wheat flour (tea measure)
• 1⁄2 cup of whole wheat flour (tea size)
• 100 g of frozen butter sliced into cubes
• Two tablespoons of sugar
• 2 tablespoons of brown sugar
• One egg
• 1 teaspoon of chilled water
• A small amount of salt, about a pinch.

Ready state

1. In a big bowl, combine the flours with sugar and salt. Incorporate the butter cubes using your fingertips until a crumbly mixture forms. Create a well in the center, then add the egg, water, and love, mixing gently until smooth – be careful not to overwork the dough to avoid gluten development.

1. Shape the dough into a ball and then flatten it into a disk to make it easier to roll out. Wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes (or, if you like, make the dough the day before). In the meantime, get the apricot jelly ready.
2. Set the oven to 180 °C (moderate heat). Dust the countertop with flour and roll out the dough into a circle that is 5 cm larger than the diameter of the mold – while rolling, sprinkle wheat flour beneath and on top of the dough to keep it from sticking to the surface or the rolling pin.
3. Wrap the dough around the rolling pin and place it into a 22 cm diameter round mold with a removable base. Use your fingertips to press the dough, securing it to cover the bottom and sides of the mold. Trim the excess dough with a knife or pastry wheel so that the edges are even, leaving a 4 cm height to hold the filling.
4. Cut a paper circle of butter, place it on the dough, and cover the bottom with raw beans to prevent the dough from puffing up and cracking during baking. Bake in the oven for approximately 30 minutes until the edges begin to brown and the bottom feels firm. Meanwhile, prepare the filling.

For filling purposes

Components

• 1 container of ricotta cheese (approximately 500 g)
• Two-thirds of a cup of sugar
• 50 grams of butter softened to room temperature
• Three eggs
• One-third of a tea cup of milk
• bits of 1 orange
• Half a teaspoon of vanilla extract
• 3 tablespoons of all-purpose flour

Setup phase

1. Place a kettle filled with water on low heat to boil, as it will be needed for baking the pie.

1. Place the ricotta in pieces, sugar, and pound into the food processor for 2 minutes until the ricotta breaks down and becomes creamy. Add the butter and blend thoroughly to combine.
2. In a small bowl, crack one egg at a time and pour it into the processor—this way, if an egg is bad, the recipe isn’t ruined. Blend for an additional minute, pausing if needed to scrape the sides of the bowl with a spatula. Then, add the milk, orange zest, and vanilla extract, and blend again. Lastly, incorporate the wheat flour and mix until you achieve a smooth batter.
3. After pre-baking, take out the pie base from the oven and gently lift off the parchment paper along with the beans. Maintain the oven temperature at 180 °C.
4. Spread the filling over the dough and smooth it out with a spatula. Put a baking pan on the lower rack of the oven and pour in boiling water – the steam helps keep the filling moist and prevents it from drying out or cracking during baking. Place the pie on the upper rack and bake for approximately 40 minutes until the filling sets.
5. Take the pie out of the oven and allow it to cool to room temperature before serving or refrigerating. After it has cooled, place the pie on a serving plate and spread apricot jelly over it.

For apricot nectar

Components

• 1 cup (teacup) of dried apricots
• 1 cup of orange soup
• 2 tea cups of water
• 1 cinnamon stick

Setup phase

1. Cut the apricots into small cubes and place them in a small pan. Combine the orange broth, water, and cinnamon, then heat over medium-low heat.

1. Once it reaches a boil, reduce the heat and cook with the lid slightly ajar for approximately 30 minutes until a rustic syrup develops – occasionally stir, using the back of the spoon to mash the apricots.
2. Switch off the heat and enjoy the warm apricots a little longer – for a smoother syrup, blend them. Pour into a bowl and allow it to cool before topping the pie.

Advice for Planning

If you like, you can make the dough and jelly on one day, then pre-bake the dough and make the filling the following day.

Do you want to speed up the preparation?

This pie cannot be frozen whole because the ricotta absorbs a lot of water during freezing, but the dough can be frozen. After making the dough, shape it into a ball and flatten it (this helps it thaw faster and makes it easier to handle when unwrapping), then wrap it in plastic wrap and place it in the freezer. The dough can be stored frozen for up to 3 months. Alternatively, you can prepare it, package it, and keep it in the refrigerator for up to 3 days.