Apricot cheesecake

Apricot lovers will adore this crisp, creamy cheesecake.

  • 1 hr 20 mins cooking
  • Serves 10
  • Print


Apricot cheesecake
  • 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


Apricot cheesecake
  • 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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