Name: Apricot and pecan cheese cake
Prep time: 50 min
Cook time: 180 min
Total time: 230 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 125.00 g tennis biscuits crushed; 75.00 g butter melted; 75.00 g fudge chopped; 225.00 g apricots stoned; 30.00 ml water; 400.00 g soft cheese full fat; 2.00 eggs large, seperated; 50.00 g castor sugar; 15.00 ml Sheridans gelatine dissolved in water; 60.00 ml water boiled; 150.00 ml cream lightly whipped; 225.00 g apricots fresh; 10.00 pecan nuts halved, toasted; 30.00 ml milk; 75.00 g fudge chopped

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Ingredients (15)

BASE

125.00 g	tennis biscuits — crushed
75.00 g	butter — melted
75.00 g	fudge — chopped

FILLING

225.00 g	apricots — stoned
30.00 ml	water
400.00 g	soft cheese — full fat
2.00	eggs — large, seperated
50.00 g	castor sugar
15.00 ml	Sheridans gelatine — dissolved in water
60.00 ml	water — boiled
150.00 ml	cream — lightly whipped

TOPPING

225.00 g	apricots — fresh
10.00	pecan nuts — halved, toasted
30.00 ml	milk
75.00 g	fudge — chopped

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Method:

BASE:
Mix all the ingredients together and press into the bottom of a greased 20 cm round, loose-bottomed cake tin. Set aside to chill in the fridge while you prepare the filling.
FILLING:
Place the apricots and water in a saucepan, cover and simmer gently for about 10 minutes until tender. Set aside to cool.
Place the cooled apricots, soft cheese, egg yolks, sugar and gelatine in a food processor and blend until smooth.
Pour mixture into a bowl and fold in the whipped cream. Whisk the egg whites until stiff. Fold into the cream and apricot mixture, then spoon on to the biscuit base.
Chill for 2-3 hours until set.
TO DECORATE:
Carefully remove the cheesecake from the tin and place on a serving platter. Prick the skins of the remaining apricots, place in a bowl then cover with boiling water.
Leave for 10 seconds then lift out and carefully peel away the skins and halve the apricots. Remove the pips and arrange apricot halves on top of the cheesecake with the nuts.
Warm the milk and fudge until fudge has melted. Drizzle half the sauce over the top of the apricots and serve the remaining sauce separately.