Apricot cheesecake bars
- Preparation and cooking time
- Total time
- plus chilling
- Easy
- Makes 12
Ingredients
- 200g amaretti biscuits
- 50g digestive biscuits
- 150g unsalted butter, melted
- 4 apricots, stoned and halved
- 100g caster sugar
- 1 lime, zested
Filling
- 100ml crème fraîche
- 280g soft cheese
- 75g sugar
- 100ml double cream
Method
- STEP 1
Line a 20 x 20cm square brownie tin with clingfilm.
- STEP 2
To make the base, add the amaretti and digestive biscuits to a food processor and blitz to crumbs. Add the melted butter and briefly blitz again. Tip into the prepared tin and press down. Chill.
- STEP 3
Add the apricot halves to a small saucepan with the caster sugar and 100ml of water. Bring to the boil and simmer gently for
5 minutes over a low heat until the apricots are tender. Cool and peel off the skins. - STEP 4
Whip the crème fraîche and soft cheese together with the sugar and, in a separate bowl, whip the cream to stiff peaks. Fold the soft cheese mixture into the cream, then spoon the mixture onto the biscuit base and flatten.
- STEP 5
Slice the apricots thinly. Arrange by fanning the slices on top of the cheesecake mixture. Chill for 3 hours. Lift out of the tin onto a chopping board, cut into 12 bars, and sprinkle with lime zest.