Tangy Apricot Sernik with Crunchy Hazelnut Crumble
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Ingredients
-
600 grams Cream Cheese
(Use full-fat cream cheese for best texture)
-
300 grams Fresh apricots
(Pitted and halved)
-
150 grams Sugar
(Granulated sugar preferred)
-
3 large Eggs
(Room temperature)
-
1 tsp Vanilla extract
-
2 tbsp All-purpose flour
(For the cheesecake batter)
-
80 grams Butter
(Cold, cubed for crumble)
-
100 grams Hazelnuts
(Chopped roughly for the crumble)
-
50 grams Brown sugar
(For the crumble topping)
-
30 grams Oats
(Rolled oats for added texture in crumble)
-
1 tsp Lemon zest
(Freshly grated)
(Use full-fat cream cheese for best texture)
(Pitted and halved)
(Granulated sugar preferred)
(Room temperature)
(For the cheesecake batter)
(Cold, cubed for crumble)
(Chopped roughly for the crumble)
(For the crumble topping)
(Rolled oats for added texture in crumble)
(Freshly grated)
Nutrition
- Servings: 8
- Serving Size: 1 slice (approx. 150g)
- Calories: 370 kcal
- Carbohydrates: 30 g
- Protein: 10 g
- Fat: 25 g
- Fiber: 3 g
- Sugar: 20 g
- Sodium: 110 mg
- Cholesterol: 80 mg
- Calcium: 150 mg
- Iron: 1.5 mg
Instructions
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1 - Prepare the apricots:
Wash, pit, and halve the apricots. Set aside for topping the cheesecake.
-
2 - Make the hazelnut crumble:
In a bowl, combine chopped hazelnuts, brown sugar, oats, and cold cubed butter. Rub the mixture with your fingertips until crumbly. Refrigerate until ready to use.
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3 - Preheat oven and prepare pan:
Preheat your oven to 160°C (320°F). Grease a 9-inch springform pan and line the base with parchment paper.
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4 - Make cheesecake batter:
In a large mixing bowl, beat cream cheese until smooth. Add sugar and vanilla extract and mix well. Add eggs one at a time, then fold in flour gently.
-
5 - Assemble cheesecake:
Pour half of the cheesecake batter into the pan. Arrange apricot halves on top, then cover with the remaining batter. Smooth the surface.
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6 - Add crumble topping and bake:
Sprinkle the hazelnut crumble evenly over the cheesecake. Bake in the preheated oven for about 55-60 minutes until the center is almost set but still slightly wobbly.
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7 - Cool and Serve:
Remove from the oven and let cool completely on a wire rack. Refrigerate at least 4 hours or overnight before slicing and serving.
Wash, pit, and halve the apricots. Set aside for topping the cheesecake.
In a bowl, combine chopped hazelnuts, brown sugar, oats, and cold cubed butter. Rub the mixture with your fingertips until crumbly. Refrigerate until ready to use.
Preheat your oven to 160°C (320°F). Grease a 9-inch springform pan and line the base with parchment paper.
In a large mixing bowl, beat cream cheese until smooth. Add sugar and vanilla extract and mix well. Add eggs one at a time, then fold in flour gently.
Pour half of the cheesecake batter into the pan. Arrange apricot halves on top, then cover with the remaining batter. Smooth the surface.
Sprinkle the hazelnut crumble evenly over the cheesecake. Bake in the preheated oven for about 55-60 minutes until the center is almost set but still slightly wobbly.
Remove from the oven and let cool completely on a wire rack. Refrigerate at least 4 hours or overnight before slicing and serving.
More About: Tangy Apricot Sernik with Crunchy Hazelnut Crumble
Apricot Sernik with Hazelnut Crumble
This recipe combines the classic Polish sernik — a dense, creamy cheesecake made primarily with cream cheese — with seasonal fresh apricots and a crunchy hazelnut crumble topping for added texture and nutty flavor. The origins of sernik date back to the Renaissance era in Poland and it remains one of the country's signature desserts. Apricots lend a natural tart sweetness that balances the richness of the cream cheese. The hazelnut crumble adds a satisfying crunch that distinguishes this version from a traditional Polish cheesecake with just a plain crust.
Tips
- For best results, use full-fat cream cheese, greatly affecting the cheesecake's texture and flavor.
- Keep butter cold when preparing the crumble for optimal crumbly texture.
- Letting cheesecake fully chill overnight enhances sliceability and flavor melding.
- The lemon zest is optional but recommended to brighten the flavors.
Unique Aspects
Unlike many Western cheesecakes that often use a biscuit base crust, this recipe favors a baked-in batter base topped with fruit and a nut crumble. This approach produces a moist, luscious smooth cheesecake beneath while offering textural contrast on top. The focus on fresh apricots draws on the seasonal bounty prevalent in European cuisines during summer.
Cultural Significance
Sernik is deeply intertwined with Polish culture, traditionally served during holidays, weddings, and family gatherings. Each household often has their own variation, making it a cherished way to celebrate heritage and share sweetness with loved ones.
Enjoy savoring this fusion of creamy, fruity, and crunchy elements celebrating Polish tradition with a tasty twist.
