Pockets of apricot puree, waiting to be discovered within a delicious vanilla and citrus cream filling. I find this is best left for 24 hours after ithas been made and before you serve it -if you can! - the texture becomes creamier over that time.
Ingredients: 600g cream cheese; 1 cup + 1/3 cup sugar; 100g dried apricots; 7 medium eggs, separated; juice and grated zest of 1/2 lemon; 1 tsp vanilla extract; 1 cup cream; 9" crust, made from 8 digestive biscuits and 50g butter, melted.
1. Heat oven to 180 degrees C. Blitz the biscuits along with the melted butter, in the food processor. Grease and line the base and sides of a 9" spring-clip pan (I find this cheesecake can be tricky to unmould,hence the advice to line the sides as well as the base of the pan). Press the biscuit mixture into the base of the tin, and bake for ten minutes. Allow to cool.
Lower the oven temperature to 150 degrees C.
2. If the apricots you have are not soft, simmer them for ten minutes in 1/2 cup water to soften them. if already soft, omit this step. Add 1/3 cup sugar, and liquidise (add a little water if the puree seems too thick)
3. Beat the egg whites until stiff.
4. in a separate bowl, beat the cheese with the sugar, then add to it the lemon zest and juice, and the vanilla. Beat, to mix thoroughly, and then fold into this mixture the beaten egg white.
5. Pour a third of this mixture onto the biscuit base, and then dot half of the apricot puree over the top, in spoonfuls. repeat this process, and finish with a layer of cheesecake mixture.
6. Bake for forty minutes, and then leave in the cooling oven for an hour with the heat off. Allow to cool thoroughly before you remove the cheesecake from the tin.