Apricot and pecan cheese cake

Recipe from: 2/1/1998 12:00:00 AM

Ingredients 18
Servings 8
Time 50 min

Ingredients

  • BASE
  • 125
    g
    Tennis biscuits, crushed
  • 75
    g
    butter, melted
  • 75
    g
    bought or homemade fudge, chopped
  • FILLING
  • 225
    g
    fresh apricots, stoned
  • 30
    ml
    water
  • 400
    g
    full-fat soft cheese
  • 2
    large eggs, separated
  • 50
    g
    castor sugar
  • 15
    ml
    gelatine, dissolved in boiling water
  • 60
    ml
    boiling water
  • 150
    ml
    cream, lightly whipped
  • TOPPING
  • 225
    g
    fresh apricots
  • 10
    pecan nut halves, toasted
  • 30
    ml
    milk
  • 75
    g
    fudge, chopped
 

Method

2-3 hrs
 
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.
 

 

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