Marie Claire Australia — December 2017

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BASE

70g flaked almonds

180g digestive biscuits

100g unsalted butter, melted

350g apricots, cut in half, stone removed

FILLING

840g cream cheese

170g caster sugar

scraped seeds of^12

vanilla bean

zest of 1 large orange, finely grated

5 large eggs, lightly beaten

85g sour cream

70ml Amaretto

TOPPING

15g flaked almonds

400g apricots, cut in half, stone removed

1 tbsp caster sugar

1 tbsp Amaretto

1. Preheat oven to 170°C. Lightly grease
   a 23cm round springform tin and line
   with baking paper. 2. Spread almonds
   (for base and topping) on a baking tray
   and roast for 10 minutes or until a light

golden-brown. Set aside 15g for the

topping. 3. For base, place biscuits in a

food processor and blitz to form fine

crumbs. Tip into a medium bowl and

add almonds and butter. Use your

hands or a large spoon to combine; the

mixture should be the consistency of

wet sand. Spoon crumbs into the tin,

using your hands to press them into

the base. Even out crust with the

back of a spoon or the base of a glass,

then refrigerate. 4. Increase oven

temperature to 210°C. 5. Spread

apricots for base on a baking tray, cut

side up, and roast for 25 minutes or until

soft but still holding their shape. Set

aside to cool. 6. Reduce temperature to

170°C. 7. For the filling, place cream

cheese, sugar, vanilla seeds and zest in

the bowl of an electric mixer, with the

paddle attachment in place. Beat on a

medium speed until smooth. Gradually

add eggs then sour cream and beat until

combined, scraping down sides of bowl.

Add Amaretto and mix to combine.

8. Take the base from the fridge and lay

apricots across the bottom, cut side

down – they should fit snugly without

overlapping. Pour the filling over the

apricots and place on a baking tray.

Cook for 1 hour, or until the sides are set

but the middle has a wobble when

shaken very gently. Turn off the oven,

but leave cheesecake inside for another

hour, with door propped open, before

placing in the fridge for at least 3 hours

or overnight to chill and set completely.

9. On the day of serving, preheat oven to
   210 °C. Spread apricots out on a baking
   tray, cut side up, and roast for 25
   minutes or until soft but still holding
   their shape. Sprinkle with sugar,
   1 tablespoon of water and Amaretto.
   Return to oven and bake for another
   10 minutes, until apricots are moist
   and syrupy. Remove from oven and set
   aside to cool. 10. Release the springform
   tin, remove baking paper and transfer
   cheesecake to a cake platter. Spoon
   the roasted, syrupy apricots into the
   centre of the cake, sprinkle with the
   reserved toasted almonds and serve.

APRICOT AND
AMARETTO CHEESECAKE
SERVES 10– 12

LIFESTYLE