Apricot cheesecake

    8 hours 48 min

    This gluten free cheesecake recipe uses ground almonds and flaked almonds as the base for a rich, apricot-infused cake topped with sweet apricot pulp.


    1 person made this

    Ingredients
    Serves: 12 

    • Base
    • 165g ground almonds
    • 40g brown sugar
    • 10g flaked almonds, chopped
    • 30g butter, melted
    • Cheesecake
    • 225g dried apricots
    • water to cover
    • 2 tablespoons amaretto liqueur
    • 1 teaspoon caster sugar, or to taste
    • 675g cream cheese
    • 150g caster sugar
    • 120g soured cream
    • 2 tablespoons cornflour
    • 1 1/2 teaspoons vanilla extract
    • 3 eggs, at room temperature
    • Topping
    • 350g soured cream
    • 3 tablespoons caster sugar
    • 1 teaspoon vanilla extract

    Method
    Prep:40min  ›  Cook:1hr8min  ›  Extra time:7hr chilling  ›  Ready in:8hr48min 

    1. Preheat oven to 180 C / Gas 4. Line a 23cm springform cake tin with parchment.
    2. Combine ground almonds, brown sugar and flaked almonds in a bowl. Add melted butter; stir with a fork until the mixture resembles wet sand. Spread on the bottom of the lined tin.
    3. Combine apricots and water in a saucepan; bring to the boil and simmer until very soft, about 10 minutes. Drain; mash apricots into a pulp. Add amaretto; mix well. Sweeten with 1 teaspoon caster sugar.
    4. Beat cream cheese, 150g caster sugar, 120g soured cream, cornflour and 1 1/2 teaspoons vanilla extract in a bowl using an electric mixer on low speed. Add eggs one at a time; mix well. Fold in 2 tablespoons of apricot pulp; reserve remainder for topping. Pour cheesecake mixture into the tin, covering the base.
    5. Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the centre that will jiggle when the cake tin is gently shaken, about 45 minutes.
    6. Beat 350g soured cream, 3 tablespoons caster sugar and 1 teaspoon vanilla extract together until combined. Remove cheesecake from the hot oven; spoon topping over the surface and return cheesecake to the oven for 8 minutes more.
    7. Cool to room temperature, about 1 hour. Chill cheesecake in the fridge for 6 to 8 hours. Top with remaining apricot pulp.

    Note:

    Bake time is approximate as ovens vary; bake until the cheesecake is set.

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