Cheesecake with apricots (no bake)

Cheesecake with apricots is a bright and very tasty treat that will give you a great mood. Cheesecake according to this recipe is prepared without baking, it turns out moderately sweet. Sweet and sour jelly layer is in perfect harmony with the most delicate soufflé and fragrant crumbly biscuit layer.

Ingredients

• For the base:
• Cookies - 200 g
• Butter - 100 g
• For mousse:
• Cream with a fat content of 33% (cold) - 400 g
• Apricots - 300 g
• Mascarpone cheese - 250 g
• Condensed milk - 200 g
• Milk - 100 ml
• Powdered sugar - 50 g
• Gelatin - 25 g
• For jelly:
• Apricots - 200-250 g
• Sugar - 2 tbsp. spoons
• Gelatin - 10 g
• Water - 50 ml

Directions

1. We prepare products. Mascarpone and condensed milk should be at room temperature, and cream should be cold.
2. Melt the butter in the microwave or over low heat.
3. Grind the cookies into crumbs in a blender.
4. Add the melted butter to the biscuits and grind again.
5. We put a ring on the dish and lay out a layer of cookies, crush well. I use a ring from a split mold with a diameter of 18 cm.
6. Remove pits from apricots and cut into small pieces.
7. Pour gelatin into milk and mix.
8. Lightly beat the mascarpone with a mixer.
9. Add condensed milk and beat for 1 minute.
10. In a deep bowl, combine cold cream and powdered sugar.
11. Whisk until soft peaks.
12. In the creamy mass we send the mass of mascarpone and condensed milk. Beat at low speed until smooth.
13. In a water bath, warm the gelatin with milk. We do not bring to a boil.
14. In a thin stream, we introduce the milk solution of gelatin into the creamy mass.
15. Add apricots. We mix.
16. Evenly spread the mousse mass with apricots on a layer of cookies. We send it to the refrigerator for 2 hours.
17. 20 minutes before the end of this time, we will start preparing the jelly.
18. We clean the apricots from the stones, put them in a saucepan. Add sugar, mix.
19. Boil, stirring, 2 minutes.
20. Pour gelatin with 50 ml of water, mix.
21. Combine apricot mass and gelatin.
22. Puree the mass with an immersion blender. Let's cool down a bit.
23. Pour the jelly layer into the mold on top of the mousse layer. We send it to the refrigerator for at least 2 hours.
24. With a thin knife we ​​pass between the cake and the walls of the mold. Carefully release the cheesecake from the mold.
25. Cheesecake with apricots is ready. Enjoy your meal!