Apricot Cheesecake

Preparation info

  • Difficulty


  • Ingredients For


Appears in

Quaglino's: The Cook Book


By Richard Whittington and Martin Webb

Published 1995

  • About

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.


  • 225 g / 8 oz cream cheese
  • 75 g / 3 oz caster sugar, plus more for dusting
  • 2 eggs, separated
  • 225 g / 8 oz sour cream
  • butter, for greasing
  • icing sugar, for dusting

For the Apricot Compote

  • 170 g / 6 oz dried apricots
  • 85 g / 3 oz caster sugar


Preheat the oven to 130°C/275°F/gas 1. Butter 6 ramekins about 10cm / 4 in wide and 3.5cm / in deep and prepare a bain-marie big enough to hold them side by side.

Make the apricot compote: put the apricots, sugar and 100ml /fl oz water in a pan. Bring to the boil, lower the heat and simmer until the apricots start to break down. Add a little more water if it gets too dry.

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. Bake for 25 minutes. Allow to cool completely.

Dust the tops with icing sugar before serving.