How To Make an Apricot Cheesecake (with Streusel!)

Sidney & Thomas Johnson-Quesnelle

How To Make an Apricot Cheesecake (with Streusel!)

5 from 6 votes

This small, 6-inch dessert brings together the best of two worlds: a rich, creamy brown sugar cheesecake and a traditional German-inspired crumb cake. Featuring a warm Biscoff cookie crust, a pocket of juicy fresh apricots, and a crisp, buttery oat streusel topping, it is the ultimate treat to enjoy with an afternoon cup of coffee or tea. Note: Looking for a traditional German Käsekuchen variation? See the Recipe Notes at the bottom of the card to make this with quark!

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Prep Time 20

Cook Time 1

Chilling 2

Servings: 8 slices

Course: Dessert

Cuisine: German

Calories:

Ingredients Method Notes

Ingredients

Biscoff Crust & Oat Streusel

3/4 cup Biscoff cookie crumbs (75g)
1/2 cup all-purpose flour (64g)
1/4 cup packed brown sugar (50g)
1/4 cup butter (melted (57g))
2 tablespoons oats

Cheesecake Filling

16 ounces cream cheese (softened (450g))
1/3 cup Greek yogurt (80g)
1/2 cup packed brown sugar (100g)
2 large eggs
1 tablespoon cornstarch
2 teaspoons vanilla extract

Fruit Layer

3 fresh apricots (pitted and cut into wedges)

Method

Prepare:

Preheat oven to 350°F (180°C). Grease and line a 6-inch springform pan.

Crust/Streusel:

Combine cookie crumbs, flour, sugar, and butter. Set aside 3/4 cup and mix in the oats for the topping. Press the rest into the pan base. Bake 10-12 minutes.

Filling:

Beat cream cheese and yogurt until smooth. Mix in eggs and vanilla on low speed. Fold in brown sugar and cornstarch until creamy.

Assemble:

Layer half the batter, the apricot wedges, remaining batter, and then the oat crumble.

Bake:

Bake 45-60 mins until set with a slight jiggle. Cool in a cracked oven for 30 mins to prevent cracking.

Chill:

Refrigerate for at least 4 hours before serving.

Notes

GERMAN QUARK SUBSTITUTION (KÄSEKUCHEN STYLE)

To transform this into a traditional German-style cheesecake: Substitute the cream cheese and Greek
yogurt with 500g Quark and increase the cornstarch to 2 tablespoons. This makes the texture lighter and
provides the authentic tanginess found in German bakeries.

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