Name: Apricot cheesecake
Cook time: 80 min
Total time: 80 min
Yield: 10
Ingredients: 125 gram butter, melted; 2 cup (200g) plain sweet biscuit crumbs; 150 gram dried apricots; 2 tablespoon water; 2 tablespoon lemon juice; 125 gram packet cream cheese, softened; 1/2 cup (110g) caster sugar; 3 eggs; 300 millilitre thickened cream

Ingredients

125 gram butter, melted

2 cup (200g) plain sweet biscuit crumbs

150 gram dried apricots

2 tablespoon water

2 tablespoon lemon juice

125 gram packet cream cheese, softened

1/2 cup (110g) caster sugar

3 eggs

300 millilitre thickened cream

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook