Festive Baked Cheesecake W. Roasted Apricots

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Roasted Apricot Baked Cheesecake
Course Dessert
Servings
slices
Ingredients
  • 180 g digestive biscuits
  • 100 g unsalted butter melted
  • 70 g flaked almonds toasted, plus extra to serve
  • 750 g fresh apricots halved, stones removed
  • 1 tbs Caster sugar
  • 1 tsp almond extract
  • icing sugar to serve
FILLING
  • 840 g cream cheese at room temperature
  • 170 g Caster sugar
  • 1 vanilla bean split, seeds scraped
  • Finely grated zest of 1 orange
  • 5 Eggs lightly beaten
  • 1/3 cup sour cream at room temperature
  • 2 tsp almond extract
Course Dessert
Servings
slices
Ingredients
  • 180 g digestive biscuits
  • 100 g unsalted butter melted
  • 70 g flaked almonds toasted, plus extra to serve
  • 750 g fresh apricots halved, stones removed
  • 1 tbs Caster sugar
  • 1 tsp almond extract
  • icing sugar to serve
FILLING
  • 840 g cream cheese at room temperature
  • 170 g Caster sugar
  • 1 vanilla bean split, seeds scraped
  • Finely grated zest of 1 orange
  • 5 Eggs lightly beaten
  • 1/3 cup sour cream at room temperature
  • 2 tsp almond extract
Instructions
  1. Preheat oven to 210°C. Grease base and side of a 23cm springform cake pan and line with baking paper. Grease a baking tray and line with baking paper.
  2. To make the base, place biscuits in a food processor and whiz to fine crumbs. Transfer to a bowl with butter and almonds, and stir until well combined. Press mixture into the base of the prepared pan and smooth with the back of a spoon. Chill until needed.
  3. To make the apricot layer, spread half the apricot, cut-side up, across the prepared tray and roast for 25 minutes or until apricot is soft but still holding its shape. Set aside to cool. Reduce oven to 170°C.
  4. For the filling, place cream cheese, sugar, vanilla seeds and orange zest in a stand mixer fitted with the paddle attachment and beat until smooth. Add eggs, 1 at a time, beating well after each addition, then add sour cream and beat until combined. Stir through almond extract.
  5. Arrange cooled roasted apricot, cut-side down, evenly across cheesecake base, without overlapping or leaving gaps. Gently pour filling over apricot layer, then place on a baking tray. Bake for 1 hour or until the edges are set but the middle has a slight wobble when shaken gently. Turn off oven and cool with the door ajar for 1 hour, then chill for at least 3 hours or overnight to set. (Cheesecake can be stored, chilled, for up to 3 days).
  6. When ready to serve, preheat oven to 210°C. Grease a baking tray and line with baking paper. Spread the remaining fruit, cut-side up, across prepared tray and roast for 25 minutes or until apricot is soft but still holding its shape. Sprinkle apricots with caster sugar, almond extract and 1 tbs water, and bake for 10 minutes or until apricot is moist and syrupy. Remove from oven and set aside to cool.
  7. Remove cold cheesecake from pan and transfer to a platter. Dust with icing sugar. Spoon the cooled apricot mixture onto the centre of the cheesecake. Sprinkle with extra almonds to serve.

Written by mattsadmin