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Apricot Cheesecake

Name: Apricot Cheesecake
Prep time: 1 h 30 min
Cook time: 40 min
Yield: 12
Ingredients: PASTRY; 1 ½ Cups Flour, sifted; Pinch of Salt; 2 Teaspoons Chelsea Caster Sugar; 125g Butter or Margarine, chilled; 2-3 Tablespoons Iced Water; Beaten Egg Yolk, to glaze pastry; FILLING; 185g Ricotta; 500g Cream Cheese; 2 Eggs; 2 Tablespoons Chelsea White Sugar; 2 Tablespoons Lemon Juice; Grated rind of 1 Lemon; 2 x 425g Tins Apricot Halves; GLAZE; ½ Cup Apricot Jam, Quince Jelly or Red Currant Jelly; 1 Tablespoon Lemon Juice; 1 Cup Cream; ½ Cup Slivered Almonds (optional for decoration)

Preparation

1 hours 30 mins

Bake

40 mins

Difficulty

Easy

Servings

Desserts - Cold

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Ingredients
Method

Ingredients

PASTRY

1 ½ Cups Flour, sifted
Pinch of Salt
2 Teaspoons Chelsea Caster Sugar
125g Butter or Margarine, chilled
2-3 Tablespoons Iced Water
Beaten Egg Yolk, to glaze pastry

FILLING

185g Ricotta
500g Cream Cheese
2 Eggs
2 Tablespoons Chelsea White Sugar
2 Tablespoons Lemon Juice
Grated rind of 1 Lemon
2 x 425g Tins Apricot Halves

GLAZE

½ Cup Apricot Jam, Quince Jelly or Red Currant Jelly
1 Tablespoon Lemon Juice
1 Cup Cream
½ Cup Slivered Almonds (optional for decoration)

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

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White Sugar

The uniform size of the...

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Method

Make the pastry in the usual way adding only enough iced water to make a firm dough.

Roll into a ball, wrap and refrigerate for at least an hour.

In the meantime, prepare the filling by beating the two cream cheeses together thoroughly, then adding the beaten, Chelsea White Sugar, juice and rind.

Roll out the pastry to line a greased deep 20cm springform tin, keeping enough pastry to form a decorative edge.

Spoon the cream cheese mixture into the sheet and smooth the top surface.

Place the apricot halves decoratively over the top surface, cut side down. Brush the edge of the pastry with a little beaten egg yolk.

Bake in a preheated moderate oven 350oF (180°C) for 40-50 mins or until the pastry is cooked and golden. Remove from oven.

Brush with apricot glaze while pie is still warm. Make the glaze by heating the jam or jelly with the lemon juice, straining through a sieve if necessary. Let cool before serving.