Apricot Cheesecake

Name: Apricot Cheesecake
Yield: Serves Four to Six
Ingredients: 175 g/6 oz digestive biscuits; 1 tablespoon chopped almonds, browned; finely grated rind and juice of ½ lemon; few apricot halves; 3 tablespoons soured cream; about 40–50 g/1½-2 oz castor sugar; 225 g/8 oz soft full-fat cream cheese; 150 ml/¼ pint double cream, whipped; 15 g/½ oz powdered gelatine; 1 (425-kg/15-oz) can apricots; 25 g/1 oz castor sugar; 2 tablespoons water; 75 g/3 oz butter, melted; good pinch of cinnamon

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

Ingredients

For the Crust

175 g/6 oz digestive biscuits
75 g/3

Dessert

Method

Mix the ingredients for the crust together and press it into the bottom of a 20-cm/8-inch flan dish. Press down firmly and refrigerate for 20 minutes.

Put the water into a small heavy saucepan and