Advocaat cheesecake with apricots and chocolate strips

Name: Advocaat cheesecake with apricots and chocolate strips
Cook time: 45 min
Total time: 45 min
Yield: 16
Ingredients: 75 g Butter; 200 g Butter shortbread fingers or oat biscuits; 8 sheets Gelatine; 1 kg Cream cheese preparation with vanilla taste; 2 packages Vanillin sugar; 75 ml Egg liqueur; 200 g Whipped cream; 1 can(s) (850 ml) Apricots; 50 g Milk chocolate; 7-10 Tbsp Oil; 1 Freezer bag; 1 Disposable piping bag

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 16

75 g Butter
200 g Butter shortbread fingers or oat biscuits
8 sheets Gelatine
1 kg Cream cheese preparation with vanilla taste
2 packages Vanillin sugar
75 ml Egg liqueur
200 g Whipped cream
1 can(s) (850 ml) Apricots
50 g Milk chocolate
7-10 Tbsp Oil
1 Freezer bag
1 Disposable piping bag

Directions

1
Melt the butter. Put the cookies into a freezer bag and crumble them with the cake roll. Mix with butter. Spread the bottom of a springform pan (26 cm Ø) with oil. Add the crumbly mixture, press down firmly and chill for about 15 minutes.
2
In the meantime soak the gelatine. Mix cream cheese preparation, vanillin sugar and egg liqueur. Squeeze the gelatine and dissolve in the pot while stirring. Add 1-2 tablespoons of the cream cheese-egg liqueur mixture to the pot and stir. Stir the gelatine mixture into the cream cheese-egg liqueur mixture. Whip the cream until stiff. When the mixture begins to gel, fold in the cream.
3
Pour the mixture into the mould, smooth it down and chill for at least 3 hours. Pour the apricots into a sieve and drain well, dab the undersides of the apricots with kitchen paper. Remove the cake from the mould. Cover cake surface with apricots.
4
Melt the chocolate over a warm water bath, fill into a disposable piping bag, cut off a small corner. Decorate the cake in strips with the chocolate coating. Let it dry. Arrange on a plate. Carefully cut into pieces