Apricot cheesecake


Ingredients 18
Servings 0
Time

Ingredients

  • CRUST
  • 400
    g
    shortbread biscuits
  • 110
    g
    butter, melted
  • APRICOT PUREE
  • 60
    g
    dried apricots
  • 800
    ml
    lukewarm water
  • 100
    g
    sugar
  • 15
    ml
    rum
  • FILLING
  • 4
    eggs, separated
  • 240
    g
    sugar
  • 1
    ml
    salt
  • 30
    ml
    lemon juice
  • 5
    ml
    lemon rind, grated
  • 750
    g
    cream cheese
  • 250
    ml
    cream, stiffly whipped
  • 60
    g
    cake flour
  • 5
    ml
    vanilla essence
 

Method

 
Preheat the oven to 150 ºC (325 ºF). Crush the biscuits with a rolling pin or in a food processor. Add the butter and mix well. Press the mixture into a greased 23 cm springform tin. Chill. Soak the apricots in lukewarm water for one hour. Add the sugar and simmer for about 30 minutes or until the fruit is soft. Press the apricots through a sieve or process in a food processor. Cool and add the rum. Blend until smooth. Beat the egg yolks, sugar and salt together until thick and creamy. Add the lemon juice, rind and vanilla essence, beating continuously. Add the cottage cheese, cream and flour, mixing well. Beat egg whites until stiff and fold in. Spoon one third of the mixture into the prepared crust. Drop teaspoonfuls of the apricot purée on top of the cheese mixture, using about half the purée. Spoon another third of the cheese mixture into the tin. Spoon the remaining purée on top, followed by the remaining cheese mixture. Using a metal spoon, make spirals in the filling to blend the apricot purée and cheese mixture slightly to create a marbled effect. Bake the cake for one hour. Turn off the oven, leaving the cake in the oven to cool and set. Carefully remove the cake from the tin and place on a cake platter. Makes a large cake.
 

Read more on: bake  |  fruit
 

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