Quick & Easy

Apricot cheesecake

Apricot lovers will adore this crisp, creamy cheesecake.
apricot cheesecake
1H 20M



1.Combine butter and crumbs in medium bowl; press evenly over base and side of 23m flan tin. Refrigerate 30 minutes.
2.Place apricots, the water and half of the juice in small saucepan, cover, bring to the boil. Reduce heat; simmer, covered, about 15 minutes or until soft. Cool slightly. Blend or process apricot mixture until pulpy.
3.Preheat oven to 160°C (140°C fan-forced).
4.Beat cheese, sugar and remaining juice in small bowl with electric mixer until smooth. Beat in eggs one at a time. Beat in cream until combined.
5.Pour apricot mixture into crumb crust, then pour in cheese mixture; swirl through with knife for marbled effect.
6.Bake cheesecake about 1 hour or until set. Cool in oven with door ajar; refrigerate before serving.

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