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Fresh Apricot, Hazelnut, and Summer Truffle Cheesecake
4
Servings
30
Preparation (min.)
Ingredients
- For the biscuit base
- 120 g of shortbread biscuits
- 50 g of hazelnuts
- 60 g of melted butter
- For the cream
- 250 g of cream cheese
- 150 g of mascarpone
- 200 ml of well-chilled heavy cream
- 60 g of icing sugar
- 1 untreated lemon
- 2 sheets of gelatin
- 1 teaspoon of vanilla extract
- For the topping
- 4 to 5 ripe apricots
- 15 to 20 g of fresh summer truffle
- 1 tablespoon of sweet honey - Plantin
- 1 tablespoon of lemon juice
- 30 g of hazelnuts
- A few small mint or lemon balm leaves
Fresh Apricot, Hazelnut, and Summer Truffle Cheesecake
Both fresh, indulgent, and elegant, this no-bake cheesecake combines the tangy sweetness of apricot with the delicate hazelnut notes of summer truffle. Its crunchy base, light cream, and fruity topping make it an original summer dessert, perfect for ending a meal on a refined note.
Cook this recipe with Plantin products
Peak season
![Truffe d'été fraîche 100g | PLANTIN - L'art de la truffe]( "Truffe d'été fraîche 100g | PLANTIN - L'art de la truffe")
![Truffe d'été fraîche 100g | PLANTIN - L'art de la truffe]( "Truffe d'été fraîche 100g | PLANTIN - L'art de la truffe")
Peak season
![Truffe d'été fraîche 100g | PLANTIN - L'art de la truffe]( "Truffe d'été fraîche 100g | PLANTIN - L'art de la truffe")
![Truffe d'été fraîche 100g | PLANTIN - L'art de la truffe]( "Truffe d'été fraîche 100g | PLANTIN - L'art de la truffe")
Preparation
Prepare the Biscuit Base
Blend the shortbread cookies with the hazelnuts until you achieve a slightly grainy powder. Add the melted butter, then mix until you have a homogeneous mixture. Distribute the mixture into four small individual circles or into a circle about 16 centimeters in diameter. Carefully press the bottom using the back of a spoon. Place in the refrigerator for 30 minutes.
Soften the Gelatin
Place the gelatin sheets in a bowl filled with cold water. Let them soften for about 10 minutes.
Prepare the Cheesecake Cream
In a mixing bowl, combine the cream cheese, mascarpone, powdered sugar, vanilla, and finely grated lemon zest. Heat two tablespoons of liquid cream in a small saucepan without boiling. Squeeze the gelatin, then incorporate it into the warm cream. Mix until completely dissolved. Pour this mixture into the cream cheese mixture and mix thoroughly.
Whip the Liquid Cream
Whip the remaining cold liquid cream until you achieve firm whipped cream. Gently fold it into the previous mixture using a spatula. Mix gently to maintain a light and airy texture.
Assemble the Cheesecake
Pour the cream over the biscuit base. Smooth the surface with a spatula. Place the cheesecake in the refrigerator for at least 4 hours. For optimal results, you can let it rest overnight.
Prepare the Apricots
Wash the apricots, remove the pits, then cut them into quarters or thin slices. Place them in a mixing bowl. Add the honey and lemon juice. Mix gently, then let marinate in the refrigerator for 15 to 20 minutes.
Toast the Hazelnuts
Place the hazelnuts in a dry pan. Toast them for a few minutes over medium heat, stirring regularly. Let them cool, then roughly chop them.
Unmold the Cheesecake
Remove the cheesecake from the refrigerator. Gently run a knife along the edge of the circle, then remove it. Place the cheesecake on a serving plate.
Plate the Dish
Arrange the apricot quarters harmoniously on top of the cheesecake. Add the toasted hazelnuts. Using a truffle slicer, create very thin slices of summer truffle. Place the truffle slices on the apricots just before serving. Finish with a few small mint or lemon balm leaves and a light drizzle of honey.
Plantin Chef’s tip(s)
The summer truffle should not be heated, as its aromas are delicate. Add it only at the time of plating. To enhance its fragrance, you can place the summer truffle and apricots in an airtight container in the refrigerator for one to two hours before making the dessert.
