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Apricot cheesecake bars

• Adam Bush

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Makes 12

Easy

Total time: 20 mins

plus chilling

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Check out these bright summery cheesecake bars. We've used fresh seasonal apricots and crunchy amaretti biscuits. Perfect for an after-dinner treat!

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Ingredients

Nutrition

• 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

Nutrition: per serving

• kcal340
• fat25.9g
• saturates15.7g
• carbs23.4g
• sugars21g
• fibre0.6g
• protein3g
• salt0.2g

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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.

Authors

Adam BushDeputy food editor

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