Some people are surprised to eat a cheesecake that does not have a biscuit base. Instead, the rich cheese and cream mixture is served en cocotte with an apricot compote. Leftover compote keeps well and is good at breakfast-time.
Make the apricot compote: put the apricots, sugar and
In a bowl, cream the cheese and two-thirds of the sugar together, then beat in the egg yolks. Finally, fold in the sour cream.
Whisk the egg whites, adding the remaining sugar as they start to form soft peaks. Put a spoonful into the cheese mixture and stir in before folding in the rest.
Put 1 tablespoon of compote into each ramekin and then fill with the cheese mixture to within 1 cm /½ in of the top and place in the bain-marie. Fill the bain-marie with warm water to halfway up the ramekins.
Dust the tops with icing sugar before serving.
© 1995 Martin Webb. All rights reserved.