- Home
- Cake
- How To make Gala Apricot Cheesecake
How To make Gala Apricot Cheesecake
2 1/4 c Quick Oats, Uncooked
1/3 c Brown Sugar, Packed
3 T Unbleached All-purpose Flour
1/3 c Margarine, Melted
1 ea Env. Unflavored Gelatin
1/3 c Cold Water
16 oz Cream Cheese, Softened
1/2 c Granulated Sugar
2 T Brandy
1/2 c Dried Apricots, Fine Chop
1 c Whipping Cream, Whipped
10 oz (1 Jr) Apricot Preserves
1 T Brandy
Combine oats, brown sugar, flour and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 15 minutes. Cool Soften gelatin in water; stir over low heat until dissolved. Combine Cream Cheese and granulated sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin and brandy to cream cheese mixture mixing until well blended. Chill until slightly thickened; fold in apricots and whipped cream. Pour into crust; chill until firm. Heat combined preserves and brandy over low heat; cool. Spoon over cheese- cake. VARIATION: Substitute Neufchatel cheese for Cream Cheese
How To make Gala Apricot Cheesecake's Videos
Ft By Merium Pervaiz
#shorts #mimicry #funny
@MeriumPervaiz
@meriumstarkaa
Tarte Tatin - French Apple Tart
Tarte Tatin is a delightful classic French dessert perfect for cold autumn days. Apples are caramelized in a caramel sauce, topped with a buttery crust and baked until crispy. This French Apple Tart is turned almost immediately upside down, showing the beautiful caramelized apples on top while some of the caramel sauce is dripping onto the serving platter.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 8 servings
Pate Brisee
1 3/4 cup (220g) all-purpose flour
1/2 cup (113g) unsalted butter, chilled, cut into small (1/2-inch) cubes
1/4 tsp (1g) salt
1 egg yolk
4 tbsp (60ml) ice water
Caramelized Apples
8-10 (1.3 kg) Gala apples
6 tbsp (80g) unsalted butter
3/4 cup (150g) sugar
3 tbsp (45ml) water
Lemon juice from 1 lemon
Cinnamon powder (optional)
1. Prepare the crust. In a medium bowl whisk flour with salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add egg yolk and water and mix just until dough comes together. Wrap it with plastic, knead slowly to form a disc and refrigerate for at least 30 minutes.
2. Meanwhile prepare the caramelized apples. Peel, the apples and toss with lemon juice. Core the apples and cut into quarters. Place in a large bowl and toss again with lemon juice.
3. In a 9 inch (23cm) cast iron pan add sugar and water over medium heat, and cook until it turns golden brown. Remove from heat, and stir in butter.
4. Arrange the apple quarters with cut side up over the caramel, add cinnamon if used, place over medium heat and cook for about 8-10 minutes to partially cook the apples. Remove from heat and set aside to cool slightly.
5. Preheat oven to 375 (190C). On a floured surface roll the pastry into a circle slightly larger than the pan.
6. Place the pastry over the apples and tuck in the edges around the apples. Prick the top with a fork to let the steam escape.
7. Bake for about 35 minutes until the pastry is cooked and caramel starts to leak on the sides.
8. Remove from oven and cool for 5 minutes. Place a serving platter, slightly larger than the pan, over the pan and invert the tart.
9. Serve warm.
Background music:
Follow me:
FACEBOOK:
INSTAGRAM:
PINTEREST:
TikTok:
WEBSITE:
Nibbly Bakes Apple Puff Pastries - STOP MOTION
This week Nibbly has a go at baking apple puff pastries! :)
Ingredients:
Gala Apples x 6
Juice of Whole Lemon
Puff Pastry Sheets x 2
Apricot Preserve + Water
Sugar + Cinnamon
Tadaaaa!
Chef RV’s EASY FRUIT CAKE
EASY FRUITCAKE
250g salted butter, cut into cubes
200g brown sugar
4 pcs. whole eggs
250g all-purpose flour
150g walnuts, coarsely chopped
200g dried cranberries
100g green glazed cherries
100g red glazed cherries
100g apricot, coarsely chopped
100g prunes, coarsely chopped
1 tsp. all spice or pumpkin spice
Rum syrup:
½ cup dark rum
¼ cup dark brown sugar
½ cup pineapple juice
As needed:
bottle of dark rum
all purpose flour
whole walnuts
glazed cherries (red and green)
dried apricots (halved)
Greased and lined 9” round pan
honey for glazing
A gold combination - vanilla cream and apricots jelly. Super cake without baking
A gold combination - vanilla cream and apricots jelly. Super cake without baking
Ingredients:
milk - 300 ml (10.14 fl oz)
sponge fingers - 300 g (10.6 oz)
apricots - 400 g (14 oz)
powdered sugar - 120 g (4.23 oz)
starch - 30 g (1 oz)
hydrated gelatine - 10 g (0.35 oz)
IN THE FRIDGE 1 H
milk - 1 l (34 fl oz)
vanilla flavored pudding powder - 100 g (3.5 oz)
sugar - 160 g (5.64 oz)
vanilla essence - 5 ml (1 tsp)
butter - 50 g (1.76 oz)
IN THE FRIDGE 2 H
dark chocolate - 150 g (5.3 oz)
oil - 30 ml (1 fl oz)
IN THE FRIDGE 20 minutes
Tray size 24 x 24 cm (9.45 x 9.45 in)
Follow us on:
Facebook:
Apple Galette Recipe
#entertainingwithbeth #CookingChannel #EasyRecipes
A delicious and easy apple dessert for Thanksgiving! Flakey pastry combines with a chunky apple compote and tender baked apples!
__________________________________________________________________________________________
DOWNLOAD THANKSGIVING FOR ROOKIES RECIPES HERE:
______________________________________________________________________________________________
PRODUCTS SEEN IN THIS VIDEO:
These links go to Amazon and Sezane where I am compensated on products sold at no cost to the consumer
Danish Dough Whisk
Air Bake Baking Sheet
Sezane Shirt
FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! (This link goes to Amazon where I am compensated on products sold at no cost to the consumer)
_______________________________________________________________________________________________
SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK!
_____________________________________________________________________________________________
BETH'S APPLE GALETTE RECIPE
Makes One 12 Galette
*PRINT RECIPE HERE*
INGREDIENTS:
For Pastry: Refrigerate for 1 hour
2 1/3 cups (326 g) all-purpose flour
2 tbsp ( 26 g) sugar
1/2 tsp (2.5 ml) salt
1 cup ( 113 g) of cold butter, diced
⅓ cup (ml) very cold water
For the compote:
3 gala apples, peeled, cored, and cut into chunks
2 tbsp sugar (25 g)
¼ cup of apple juice (60 ml)
¼ cup of water (60 ml)
1/8 tsp (large pinch) of cinnamon
zest of 1 lemon
To Assemble:
3 Galas Apples
1 Tbsp (15 ml) Heavy Cream
A sprinkle of turbinado sugar on the crust
1 Tbsp (15 ml) apricot or apple jelly
powdered sugar for dusting
Method:
Prepare the dough. In a large bowl whisk together the dry ingredients, then add the cold butter. Mush the butter into the flour with your fingertips until a coarse meal forms. Then add the water. Stir the dough until it comes together.
Transfer dough to a floured surface, then form into a ball and flatten into a disk. Wrap in plastic wrap or wax paper and refrigerate for a minimum of 1 hour.
For the compote, place all the ingredients in a saucepot, over medium-high heat. Cover for 5-8 minutes or until apples are very tender. Mash apples with a potato masher or fork until a chunky apple sauce forms. Allow to cool completely, or cover and refrigerate for up to 2 days until ready to assemble the galette.
For the apple topping. Slice the sides of all the apples until the core remains. Then place the flat side down of the apple, slice 1/4 slices on each piece, and keeping the apple intact, transfer to a plate.
Roll out the dough to a large circle about 16 in diameter. Flip the dough over a rolling pin, to transfer it to a flat baking sheet (no lips or rims on it) lined with parchment paper. It will be easier to slide your galette off it once it's baked this way.
Place a 12 plate floured plate in the center face side down and gently press it into the dough to make an impression. Add the compote to the center, then the apples, fanning them out to reveal the interiors a bit. Then trim the edges of the dough to make roughly a more uniform circle. Fold over the edges to make a crust.
At this point, if the dough has become very soft, pop the tray into the freezer or fridge to firm it up before baking. 10-15 mins.
Meanwhile, preheat the oven to 350F (180C)
Before placing it in the oven, brush the crust with the heavy cream and sprinkle the turbinado sugar on top.
Bake for 55 min-1 hour until the apples are very tender and the crust is golden brown. Then heat apricot jelly in a sauce pan or microwave until liquified. Then brush apples and crust with melted apricot jelly. Dust with powdered sugar.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!