Name: Apricot cheesecake slice
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 400 gram packet digestive biscuits, broken; 3/4 cup caster sugar, plus 2 tablespoons extra; 125 gram butter, melted; 250 gram cream cheese, at room temperature; 1/2 cup sour cream, at room temperature; 1/2 teaspoon pure vanilla extract; 2 eggs, lightly beaten; 415 gram can apricot halves, drained; 1 tablespoon lemon juice

Apricot cheesecake slice

This decadent slice showcases all the wonderful features of a delicious classic cheesecake, plus a beautiful apricot swirl throughout the creamy centre.

Makes 16

Prep

20M

Cook

45M

Total

1H 5M

Ingredients

400 gram packet digestive biscuits, broken

3/4 cup caster sugar, plus 2 tablespoons extra

125 gram butter, melted

250 gram cream cheese, at room temperature

1/2 cup sour cream, at room temperature

1/2 teaspoon pure vanilla extract

2 eggs, lightly beaten

415 gram can apricot halves, drained

1 tablespoon lemon juice

Method

1.Preheat oven to moderate, 180°C (160°C fan-forced). Line a 20x30cm slice pan with baking paper, extending paper 2cm above edge on two long sides.

2.Combine biscuits and sugar in a food processor. Process to fine crumbs. Transfer crumbs to a medium bowl with butter. Mix well and press firmly into pan. Bake 15 minutes. Allow to cool completely. Reduce oven to moderately slow, 160°C (140°C fan-forced).

3.In a large bowl, using an electric mixer, beat cream cheese, sour cream, extra sugar and vanilla together until smooth. Beat in eggs, one at a time. Pour mixture over cooled base.

4.Puree apricots and lemon juice in a food processor, until smooth. Drop tablespoonfuls of puree over cheesecake mixture. Using a skewer or thin-bladed knife, gently swirl through puree to create a pattern.

5.Bake 25-30 minutes, until just set in centre. Cool in pan 10 minutes. Cover. Chill 2 hours, until firm. Cut into slices to serve.

Store in an airtight container in the fridge. Do not freeze. Any sweet biscuits can be used for the base for something sweeter, try coffee biscuits or Nice biscuits.
Note

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.

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