White chocolate & apricot cheesecake

Name: White chocolate & apricot cheesecake
Prep time: 4 h 50 min
Cook time: 4 h 50 min
Total time: 4 h 50 min
Yield: 8
Cuisine: Global
Ingredients: 200 grams pack shortbread biscuits; 50 grams butter, melted; 7 ripe apricots; 2 sheets gelatine; 300 grams white chocolate, plus extra to decorate; 300 milliliters pot double cream; 250 grams pack light soft cheese, such as Philadelphia Light; 85 grams caster sugar; 2 Tbsps icing sugar

White chocolate & apricot cheesecake takes about 4 hours and 50 minutes from beginning to end. This recipe serves 8. One serving contains 693 calories, 13g of protein, and 47g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. It works well as Users who liked this recipe also liked White Chocolate Layer Cake with Apricot Filling and White Chocolate Buttercream, White Chocolate Cheesecake with White Chocolate Brandy Sauce, and Apricot White Chocolate Turnovers.

Instructions

Break biscuits into the food processor and pulse until you have fine crumbs.

Ingredients you will need

Biscuits

Equipment you will use

Food Processor

Brush a little butter over the base and sides of a deep 20cm flan tin. Stir the remaining butter into the crumbs. Spoon into the flan tin, then press over the base and sides. Chill while you make the filling.

Ingredients you will need

Butter

Base

Stone and chop 3 of the apricots into small chunks.

Ingredients you will need

Apricot

Put the gelatine in a bowl, cover with cold water, then leave to soften for 10 mins. Break up chocolate and put in a heatproof bowl with 100ml of the double cream. Stand over a pan of simmering water, then leave until melted, stirring occasionally. Squeeze water out of the gelatine, then stir into chocolate mix. Take off the heat and stir until dissolved. Beat the soft cheese and sugar together.

Ingredients you will need

Double Cream

Soft Cheese

Chocolate

Gelatin

Sugar

Water

Equipment you will use

Bowl

Frying Pan

Whisk remaining cream until stiff, then fold into the cheese. Fold in the chocolate, followed by the chopped apricots.

Ingredients you will need

Chocolate

Apricot

Cheese

Cream

Equipment you will use

Whisk

Pour into the prepared tin and chill for at least 4 hrs or overnight.

Line a grill pan with foil.

Equipment you will use

Grill Pan

Aluminum Foil

Cut remaining apricots into quarters, then place on the foil, cut-sides up. Dust with icing sugar and grill for a few mins until lightly browned. Cool, then arrange over the top. Shave some white chocolate curls, then pile up in the centre of the cheesecake and serve.

Ingredients you will need

Chocolate Curls

Powdered Sugar

Apricot

Equipment you will use

Grill

Aluminum Foil

Equipment

Ingredients

Servings:

200grams

pack shortbread biscuits 50grams

butter, melted 7

ripe apricots 2sheets

gelatine 300grams

white chocolate, plus extra to decorate 300milliliters

pot double cream 250grams

pack light soft cheese, such as Philadelphia Light 85grams

caster sugar 2Tbsps

icing sugar

Recommended wine: Lambrusco Dolce, Late Harvest Riesling, Sauternes

Cheesecake on the menu? Try pairing with Lambrusco Dolce, Late Harvest Riesling, and Sauternes. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. One wine you could try is Snake River Late Harvest Riesling. It has 5 out of 5 stars and a bottle costs about 16 dollars.