White chocolate & apricot cheesecake

White chocolate & apricot cheesecake

A stunning centrepiece for any celebration or the perfect end to a Sunday lunch

Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Preparation time

Prep 40 - 45 mins

Cook time

Cook 5 mins

plus chilling

Method

  1. Break biscuits into the food processor and pulse until you have fine crumbs. 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.
  2. Stone and chop 3 of the apricots into small chunks. 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. Whisk remaining cream until stiff, then fold into the cheese. Fold in the chocolate, followed by the chopped apricots. Pour into the prepared tin and chill for at least 4 hrs or overnight.
  3. Line a grill pan with 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.

679 kcalories, protein 8g, carbohydrate 58g, fat 47 g, saturated fat 28g, fibre 1g, sugar 46g, salt 0.72 g

Recipe from Good Food magazine, August 2009.

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Latest comments and suggestions

  • Binder photo ryzhik_prune

    21 July 2009

    ryzhik_prune rated and commented on this recipe

    5 stars

    Didn't have apricots so used mango. Delicious. Everyone asked for recipe

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  • Binder photo Mastura

    21 July 2009

    Mastura commented on this recipe

    Anything that can replace leaf gelatine?

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  • Binder photo Bowdenei

    22 July 2009

    Bowdenei commented on this recipe

    In answer to Mastura I would be inclined to just leave the gelatine out as I have made the white chocolate cheesecake with fresh blueberry sauce many times (not sure why the recipe is not on the website I think it is in the april 2003 good food mag, also it is in the small goodfood booklet which came with the April 2005 mag) It has similar ingredients ie chocolate, philadelphia and double cream. The other ingredient was mascarpone - it uses 250g of each cheese. There is no gelatine and everyone loves it. I have vegetarian children so it is the perfect recipe. I want to try this recipe also and that is what I am going to do.

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  • Binder photo Jazpa

    26 July 2009

    Jazpa rated and commented on this recipe

    4 stars

    I'd reccomend you leave the gelatine out, when the cheesecake was cooled the gelatine formed little strings which wern't a big deal but still, unpleasant. The only way i can think of eliminating this is too heat the chocolate mixture to a higher temperature but then you risk ruining it. Anyway, apart from that, it was really delicious, especially the grilled apricots on the top after they had turned all syrupy and sharp-tasting. Yummy!

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  • Binder photo rebekah w

    03 August 2009

    rebekah w rated and commented on this recipe

    5 stars

    this is the best cheesecake ive had in ages, im not a big fan of white choc but this went down a storm at our dinner party would make it again for a bit of a special meal.

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  • Binder photo Eileen

    04 August 2009

    Eileen commented on this recipe

    Another winner Mary! This is the most delicious cheesecake I've ever made, everyone wanted seconds and asked for the recipe. I had no trouble with the leaf gelatine, just kept stirring til it dissolved. I might try it with plums when the apricot season is over.

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  • Binder photo andym0205

    24 June 2010

    andym0205 rated and commented on this recipe

    4 stars

    Changed Shrotbread biscuits for Ginger nuts and these set off the apricots brilliantly. A lovely dessert this one.

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  • Binder photo alexandra

    11 July 2010

    alexandra rated and commented on this recipe

    5 stars

    I used tinned apricots, much cheaper than fresh and work just as well.

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  • Binder photo wendywoo

    08 December 2010

    wendywoo rated and commented on this recipe

    5 stars

    I have made this several times and it always goes down a treat.

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  • Binder photo xEYEter

    25 July 2011

    xEYEter rated and commented on this recipe

    5 stars

    Awesome, awesome, awesome! Everyone wanted a second...

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  • Binder photo Sarah Star

    01 August 2011

    Sarah Star commented on this recipe

    Very nice! The white chocolate and the apricots went well together. I'd probably add a few more apricots to the mixture and will use more biscuits to cover the base and sides more thoroughly next time. I like the sound of using tinned apricots for a winter version.

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  • Binder photo Sarah Star

    01 August 2011

    Sarah Star rated this recipe

    5 stars

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  • Binder photo Vanja

    08 February 2012

    Vanja commented on this recipe

    This is a fantastic recipe. It is very easy to make and my whole family loved it. I had to make it three times in a row.

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  • Binder photo Vanja

    08 February 2012

    Vanja rated this recipe

    5 stars

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  • Binder photo goodwynh

    22 April 2012

    goodwynh commented on this recipe

    Does it take 4 hours to set?

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  • Binder photo xEYEter

    03 June 2012

    xEYEter commented on this recipe

    @goodwynh: it takes more or less 3 hours to set, but it is far much better if you can leave it overnight and enjoy it cold :)

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  • Binder photo jude

    14 August 2012

    jude commented on this recipe

    lovely cheesecake but base could do with being larger as i had too much filling

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  • Binder photo Shahrzad

    29 August 2012

    Shahrzad rated and commented on this recipe

    5 stars

    This is just awesome and everything was alright with the recipe. For those who have problem with gelatine leaf, you can replace it with gelatine powder: 1tbsp gelatine powder = 3 sheet of gelatine leaf Soak each unit of the powder in about 4 units of warm water and give it about 10mins and add the tick solution to chocolate mix (you don't need to get rid of extra water, if there is any)

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Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Preparation time

Prep 40 - 45 mins

Cook time

Cook 5 mins

plus chilling

Ingredients

  • 200g pack shortbread biscuits
  • 50g butter , melted
  • 7 ripe apricots
  • 2 sheets leaf gelatine
  • 300g white chocolate , plus extra to decorate
  • 300ml pot double cream
  • 250g pack light soft cheese , such as Philadelphia Light
  • 85g caster sugar
  • 2 tbsp icing sugar
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679 kcalories, protein 8g, carbohydrate 58g, fat 47 g, saturated fat 28g, fibre 1g, sugar 46g, salt 0.72 g

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