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Apricot cheese tart

Recipe from: 10/24/1991 12:00:00 AM
Ingredients 11
Servings 0


  • 1
    sponge cake layer (see recipe)
  • 250
    smooth cottage cheese
  • 120
    castor sugar
  • 1
    lemon (rind and juice)
  • 25
  • 820
    apricots, drained but reserve the syrup
  • 500
    cream, stiffly whipped
  • 7
  • 125
    apricot syrup


Place the sponge cake layer in a greased 20 cm loose-bottomed cake pan. Strain the cottage cheese to remove most of the excess liquid. Blend the cottage cheese with the castor sugar, the lemon juice and rind. Soak the gelatine in half the drained syrup until spongy. Heat over boiling water or in the microwave oven until completely melted. Add to the cottage cheese mixture and blend well. Fold the stiffly whipped cream into the mixture. Spoon a layer of the mixture over the sponge cake in the tin. Arrange a layer of apricots on top. (Reserve 100 g apricots plus a few extra halves for the topping.) Repeat the layers. Chill until set. For the topping, soak the gelatine in the rest of the apricot syrup until spongy. Heat over boiling water or in the microwave oven until melted. Purée 100 g of the reserved apricots and mix into the gelatine. Pour the mixture over the cheesecake. Chill until the topping has set. Carefully turn out on to a pretty cake platter. Decorate with a few apricot halves. Makes a medium-sized cheese tart.

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