zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Baked Orange and Apricot Cheesecake with Apricot Sauce

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Baked Orange and Apricot Cheesecake with Apricot Sauce

    This indulgent cheesecake combines the rich creamy texture of curd cheese (available from the Service Counter or prepacked) with that of milder, lower-fat ricotta.

    • Preparation time: 15 minutes
    • Cooking time: 50-55 minutes, plus 1-2 hours cooling time
    • Total time: 2 hours 5 minutes to 3 hours 10 minutes 60 minutes 60 minutes 60 minutes 10 minutes

    Serves: 6 - 8

    Ingredients

    • 1-2 tbsp Cointreau (optional)
    • 350 ml orange juice
    • 250 g pack Waitrose Dried Apricots Ready to Eat, finely chopped
    • 50 g sultanas
    • 25 g cornflour
    • Grated zest of 1 large orange
    • 3 medium eggs, beaten
    • 75 g caster sugar
    • 250 g tub ricotta cheese
    • 400 g curd cheese
    • 150 g digestive biscuits or ginger biscuits, finely crushed
    • 50 g butter

    Method

    1. Preheat the oven to 170°C, gas mark 3. Grease and line the base of a 20cm round loose-bottomed cake tin. To make the base, melt the butter in a small pan and stir in the crushed biscuits until evenly combined. Press this mixture into the base of the tin until evenly covered, then chill in the fridge until needed.
    2. Place the curd cheese and ricotta in a large bowl and beat in the caster sugar until smooth. Beat in the eggs, one at a time, then stir in the orange zest, cornflour, sultanas and 50g of the chopped apricots. Place the tin on a baking tray and pour the mixture onto the chilled biscuit base. Bake for 40-45 minutes until firm around the edges. Allow to cool in the tin for 1-2 hours.
    3. Meanwhile, place the remaining apricots in a small pan with the orange juice and simmer gently for 10 minutes until softened. Purée in a food processor or blender until smooth, then stir in the Cointreau, if using, and allow to cool completely. Serve the apricot sauce to spoon over the cheesecake.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Crush the biscuits in a clean plastic food bag or freezer bag using a rolling pin.

    Comments

    Average user rating

    5 stars