Apricot Cheesecake

BakingCold PuddingSweet

This Cheesecake is surprisingly fresh and tart. The apricots are a lovely balance to the creaminess of the cheesecake layer. You can of course use a normal crust but I like the fragrance of the Amaretti.

What you'll need
23cm Cake Tin
250g Amaretti Biscuits
75g Butter
Apricot Jelly
3 leaves Gelatine
450ml Apricot Juice
500g Cream Cheese
1 tsp Vanilla
3 leaves Gelatine
2 Tbsp Apricot Juice
2 Tbsp Water
8 Apricots

Crust and Cream

  1. Blitz Amaretti and Butter to a wet sand texture, Pour into a cling filmed cake tin and press down with the back of a spoon. Refrigerate.
  2. Whisk together the Cream Cheese and Vanilla until smooth and whipped.
  3. Soak the Gelatine leaves in cold water for 4 mins
  4. Heat the Apricot Juice and Water to a simmer in a pan.
  5. Add Gelatine leaves (squeezed out) to hot juice to dissolve and add to cream cheese mix.
  6. Pour on crust.  Refrigerate for at least 2hrs.
  7. Take the fresh Apricots and cut them in half. Using a small knife cut the thinest slices you can manage.  Roll the first small slice into a circle and then layer the other pieces evenly around the circle on the work top until you have built up a rose. Set aside for decoration later.

Jelly and Roses

  1.  In pan bring to boil the Apricot Juice.
  2.  Remove from the heat and sieve the liquid.
  3. Soak the Gelatin leaves for 4 mins in cold water.
  4. Squeeze them out and then add them to the Juice.
  5. Allow the juice to cool to room temperature before pouring it over the cheesecake. (If it is too hot it will cause the Cream Cheese layer to separate into the Jelly.) Pour the Jelly mix onto the Cheesecake very slowly down the edge of the cake tin.
  6. Now take your apricot roses and place them across the top.
  7. Cover with cling film and refrigerate for a further 4 hours.