You can top the cheesecake with whipped cream if you like - I prefer to keep it a little healthier (!!) & serve the cream on the side This is a tasty Cheesecake recipe which isn’t too rich and is perfect served cold with some whipped cream on the side. I served this a couple of weekend’s ago after lunch when we had friends around for the day, and it was enjoyed by everyone - although I made fruit jelly for all the kids as in my experience young kids aren’t too fond of a baked cheesecake taste !
You’ll see the suggestion at the end of the recipe – you can substitute the apricots for berries or grapes. I think this would look and taste wonderful if glazed with a little melted berry jam and then topped with either strawberries or raspberries – or both !
If you prefer to work in cups & spoons rather than grams, remember that 250 gm is +- 1 cup, 125 ml is ½ cup, a tablespoon is 15 ml and a teaspoon is 5 ml.
Baked Apricot Cheesecake (from “More Food With Flair” by Lynn Bedford Hall)
12 crushed Tennis biscuits (you could use Marie, Digestive or Rich Tea Biscuits)
50 ml melted Butter
250 gm smooth Cottage Cheese (you could use Cream Cheese instead)
125 ml brown Sugar
25 ml Cornflour (Cornstarch)
2 Eggs, separated (beat the egg whites stiffly, keep the yolks in a separate bowl)
125 ml sour Cream (I just add extra Cottage/Cream Cheese instead)
5 drops Vanilla Essence (you could use Almond Essence instead)
2 x 400 gm tins Apricot halves (drained really well on kitchen paper)
Optional – Apricot jam, whipped cream & halved toasted almonds for decorating
Mix the crushed biscuits with the melted butter & press into a loose bottomed 20 cm (8 inch)diameter spring form tin to form the crust/base for the cheesecake. Set aside.
Beat the cottage cheese, sugar & cornflour together until smooth and then add the egg yolks one at a time, continuing to beat. Next add the sour cream & vanilla essence. Fold in the stiffly beaten egg whites. Pour this mixture into the tin over your biscuit crust/base & bake at 140’C/275’F/Gas Mark 1 for 1 hour. After the hour is up, turn off the oven & open the oven door slightly & leave the cheesecake standing in the oven for another hour.
Once cool, arrange the well drained apricot halves on the top of the cheesecake. If you wish, you can glaze them with apricot jam, sprinkle some halved, toasted almonds over the top & decorate with whipped cream. Store in the fridge, and serve cold.
You could use fresh berries or grapes to decorate the cheesecake in place of the apricot halves.
You’ll see the suggestion at the end of the recipe – you can substitute the apricots for berries or grapes. I think this would look and taste wonderful if glazed with a little melted berry jam and then topped with either strawberries or raspberries – or both !
If you prefer to work in cups & spoons rather than grams, remember that 250 gm is +- 1 cup, 125 ml is ½ cup, a tablespoon is 15 ml and a teaspoon is 5 ml.
Baked Apricot Cheesecake (from “More Food With Flair” by Lynn Bedford Hall)
12 crushed Tennis biscuits (you could use Marie, Digestive or Rich Tea Biscuits)
50 ml melted Butter
250 gm smooth Cottage Cheese (you could use Cream Cheese instead)
125 ml brown Sugar
25 ml Cornflour (Cornstarch)
2 Eggs, separated (beat the egg whites stiffly, keep the yolks in a separate bowl)
125 ml sour Cream (I just add extra Cottage/Cream Cheese instead)
5 drops Vanilla Essence (you could use Almond Essence instead)
2 x 400 gm tins Apricot halves (drained really well on kitchen paper)
Optional – Apricot jam, whipped cream & halved toasted almonds for decorating
Mix the crushed biscuits with the melted butter & press into a loose bottomed 20 cm (8 inch)diameter spring form tin to form the crust/base for the cheesecake. Set aside.
Beat the cottage cheese, sugar & cornflour together until smooth and then add the egg yolks one at a time, continuing to beat. Next add the sour cream & vanilla essence. Fold in the stiffly beaten egg whites. Pour this mixture into the tin over your biscuit crust/base & bake at 140’C/275’F/Gas Mark 1 for 1 hour. After the hour is up, turn off the oven & open the oven door slightly & leave the cheesecake standing in the oven for another hour.
Once cool, arrange the well drained apricot halves on the top of the cheesecake. If you wish, you can glaze them with apricot jam, sprinkle some halved, toasted almonds over the top & decorate with whipped cream. Store in the fridge, and serve cold.
You could use fresh berries or grapes to decorate the cheesecake in place of the apricot halves.
