Easy Apricot Cottage Cheesecake from Alison Roman Culy

Everyone has their favorite cookbook top 3, but Alison Roman invariably occupies a spot in the Culy editors. It is not surprising that we have been looking forward to her latest copy entitled ‘Zoet Enough’ for some time now: with more than 80 (!) recipes for simple and unsurpassed baking recipes. We are therefore very happy that we can already share the recipe of this easy cottage cheesecake with you.

Good news: also in ‘Zoet Enough’ you get an impressive result with a lot of nonchalance.

Easy cottage cheesecake with apricots from the latest book by Alison Roman

We don’t hide it: we love Alison Roman’s recipes. Are we just as happy that we can now also make our move while baking. This cottage cheesecake with apricots is another real Alison Roman: quickly prepared, easy to make and with a lot of taste.

Alison: “This isn’t cheesecake; it is a cake made with cottage cheese. It’s a bit on the custardy side, so if you’ve ever wanted something in between a cheesecake and a regular cake, this is for you. It’s one of the easiest recipes in this book; you make it in one bowl with sliced ​​fruit of your choice. Just out of the oven, it is a bit of a soufflé, with a dark brown, beautifully shiny top layer, while the inside remains impossibly refined and creamy. What I like best: the caramelized grains of cottage cheese on the bottom.”

Cottage cheesecake with apricots from ‘Zoet Enough’

You can bake the cake 4 days in advance and store it tightly wrapped in cling film at room temperature.

Preheat the oven to 200 °C. Line a 23 cm round baking tin (or springform tin) with baking paper.

Melt or brown the butter in a saucepan over medium heat. Mix flour, baking powder and salt in a bowl with a whisk.

Place the eggs in a medium bowl with the cottage cheese, ¾ cup (165 g) granulated sugar and the honey. Beat everything together with a whisk. If you use cottage cheese, you see – cool! – small grains float (this does not happen with ricotta).

Beat the wet ingredients into the flour mixture with a whisk. Just before everything is well mixed, add the melted (or browned) butter. Beat everything with a whisk until a homogeneous mass. The batter will look a little lumpy (because of the cottage cheese) and maybe a little thin. It is, after all, a cheesecake.

Fold about three-quarters of the fruit into the batter (you can also use a wooden spoon). Pour the batter into the greased baking pan. Scatter the rest of the fruit and the remaining 2 tablespoons of sugar on top.

Bake the cake for 45 to 55 minutes until the top is deeply (VERY deeply) browned, has a nice shine and is firm in the center. The cake should be well risen around the edges and should spring back slightly when pressed. Let the cake cool completely before slicing it.

> The new cookbook ‘Zoet Enough’ by Alison Roman (Spectrum Publishers) is for sale from April 17 for € 34.99

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