• 200g amaretti biscuits
  • 50g digestive biscuits
  • 150g unsalted butter, melted
  • 4 apricots, stoned and halved
  • 100g caster sugar
  • 1 lime, zested



  • 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.


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