Apricot Cheesecake
Apricot Cheesecake



  • 200g shortbread biscuits or similar
  • 50g melted butter
  • 7 apricots
  • 2 sheets of leaf gelatine
  • 300g white chocolate
  • 300ml heavy cream
  • 250g cream cheese
  • 85g sugar
  • 2 tbsp confectioner’s sugar
  • Blitz the biscuits in a food processor until fine crumbs are achieved. Brush the base and sides of a 20cm flan tin with butter, then stir the remaining butter into the crumbs. Spoon the buttery crumbs into the tin, and press to form a pie case. Chill in the fridge.
  • Chop 3 of the apricots into small chunks. Place the gelatine in a bowl and cover with cold water, and leave for 10 mins. Break up the chocolate, stir in 100ml of the cream, and heat over a simmering pan of water until melted. Add the softened gelatine to the chocolate mix and stir off the heat to dissolve. Beat together the cream cheese and sugar, and whisk the remaining cream until stiff and fold into the cheese. Fold in the melted chocolate, followed by the apricot chunks. Pour into the flan tin, and leave to chill for 4 hours.
  • Cut the remaining apricots into quarters, and grill with a dusting of confectioner’s sugar until lightly charred. Arrange over the top of your cheesecake, and serve.
45 mins
8 serving

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