chicken Porcini

Apricot Cheesecake

Similarly to many other no-bake cheesecakes, this is simplicity itself.

Ingredients

60 g (2 oz) melted butter
185 g (6 oz) finely crushed digestive biscuit crumbs
120 ml (4 fl oz) apricot brandy
200 g (7 oz) dried apricots
500 g (1 1b) curd cheese
250 g (8 oz) whipping cream
60 g (2 oz) sugar
zest of 1 lemon
200 gr (7 oz) apricot jam
2 tbs lemon juice

Method

1. Cut the dried apricots in half and soak in the apricot brandy overnight. Then drain, reserving the brandy.

2. Grease and line a 20 cm (8 in) round, loose-bottomed cake tin.

3. Mix well the melted butter, biscuit crumbs and 1 tbs of the apricot brandy, then press into the cake tin to form a base.

4. Reserve 6 apricot halves for garnish, and then scatter the rest of the apricots all over the base.

5. Whip the cream with the sugar until thick. Then fold in the curd cheese, reserved brandy and lemon zest. Pour on top of the apricot halves. Place in the fridge at least 6 hours to firm up.

6. Press the apricot jam through a fine sieve to remove any bits of fruit. Put into a small saucepan with the lemon juice and heat up to melt the jam. Allow the melted jam to cool slightly and then spread over top of the cake, using the back of a spoon (a brush won’t work).

7. Cut the reserved apricot halves into julienne strips and use to garnish the cake.

A Gentleman´s Kitchen
> back Apricot Cheesecake Similarly to many other no-bake cheesecakes, this is simplicity itself. Ingredients 60 g (2 oz) melted butter 185 g (6 oz) finely crushed digestive biscuit crumbs 120 ml (4 fl oz) apricot brandy 200 g (7 oz) dried apricots 500 g (1 1b) curd cheese 250 g (8 oz) whipping cream 60 g (2 oz) sugar zest of 1 lemon 200 gr (7 oz) apricot jam 2 tbs lemon juice Method 1. Cut the dried apricots in half and soak in the apricot brandy overnight. Then drain, reserving the brandy. 2. Grease and line a 20 cm (8 in) round, loose-bottomed cake tin. 3. Mix well the melted butter, biscuit crumbs and 1 tbs of the apricot brandy, then press into the cake tin to form a base. 4. Reserve 6 apricot halves for garnish, and then scatter the rest of the apricots all over the base. 5. Whip the cream with the sugar until thick. Then fold in the curd cheese, reserved brandy and lemon zest. Pour on top of the apricot halves. Place in the fridge at least 6 hours to firm up. 6. Press the apricot jam through a fine sieve to remove any bits of fruit. Put into a small saucepan with the lemon juice and heat up to melt the jam. Allow the melted jam to cool slightly and then spread over top of the cake, using the back of a spoon (a brush won’t work). 7. Cut the reserved apricot halves into julienne strips and use to garnish the cake.