Apricot cheesecake

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Fruit

By Food24 November 03 2009
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Ingredients (15)

CRUST
400.00 g shortbread biscuits
110.00 g butter — melted
APRICOT PUREE
60.00 g apricots — dried
800.00 ml water — lukewarm
100.00 g sugar
15.00 ml rum
FILLING
4.00 eggs — seperated
240.00 g sugar
1.00 ml salt
30.00 ml lemon juice
5.00 ml lemon — zest only
750.00 g cream cheese
250.00 ml cream — fresh, whipped to stiff peaks
60.00 g flour — cake
5.00 ml vanilla — essence
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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.



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