Apricot Swirl Baked Cheesecake
An easy yet impressive baked cheesecake recipe made with delicious soaked apricots and topped with a scrumptious creamy swirl.
Ingredients
Base:
- 185 g shortbread biscuits
- 60 g butter melted
Filling:
- 750 g cream cheese softened
- 1 ¼ cups sugar
- 6 eggs separated
- ½ cup plain flour sifted
- 1 cup cream
- 1 tsp grated lemon rind
- 2 tbsp Lemon juice
- 1 tsp vanilla essence
Apricot Puree:
- 60 g dried apricots
- ½ cup sugar
- 1 tbsp rum
- 1 ¼ cups warm water
Instructions
Base:
- Crush biscuits in a food processor. Pulse through melted butter. Press mixture into the base of a greased and lined 23 cm spring-form cake tin. Refrigerate until set.
Apricot Puree:
- Soak apricots in warm water for an hour. Combine soaked apricots and sugar in saucepan and simmer over very low heat until tender (approx 30 mins). Beat well with a whisk. Allow the mixture to cool and then add the rum, stirring until smooth.
- Heat oven to 150°C.
Filling:
- Beat cream cheese and sugar together until light and fluffy. Beat in egg yolks until just blended. Add sifted flour, lemon rind and juice, and vanilla and stir. Beat egg whites until stiff and they form soft peaks. Whip cream until stiff. Fold egg white and then cream into cream cheese mix. Spoon a third of the mixture over crumb crust. Using half of the apricot puree, drizzle it across the cheese mixture from left to right. Don't cover it all over. Gently pour another third of the cheese mixture over and repeat the apricot puree layer. Top with the remaining cheese mixture. With a sharp pointed knife, gently cut through the mixture to swirl the puree. Stand the cake tin on an oven tray and bake for one hour. Turn the oven off and leave the cheesecake in the oven for another hour. Remove from oven and refrigerate once the cheesecake is cool.
- Serve sliced in squares or wedges. Enjoy!
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