White chocolate & apricot cheesecake

White chocolate & apricot cheesecake

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(11 ratings)

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Cooking time

Prep: 40 mins - 45 mins Cook: 5 mins Plus chilling

Skill level

Moderately easy

Servings

Serves 8

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

Nutrition and extra info

Nutrition info

Nutrition

kcalories
679
protein
8g
carbs
58g
fat
47g
saturates
28g
fibre
1g
sugar
46g
salt
0.72g

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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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.

Recipe from Good Food magazine, August 2009

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Comments

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studentcook146's picture

Easyish to make and tastes great. I used a can of tinned apricots - only 75p. I used a vegetable peeler to make the chocolate curls. However, as others said I had a lot of extra filling - would recommend making about 5/8 of mix.

lucybluebell4's picture
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This cheesecake is so easy to make and tastes divine!!!

shahrzad's picture
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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)

1elizabeth's picture

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

xeyetee's picture
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@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 :)

goodwynh's picture

Does it take 4 hours to set?

vanjaiva's picture
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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.

sarah_star's picture
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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.

xeyetee's picture
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Awesome, awesome, awesome! Everyone wanted a second...

wfraser's picture
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I have made this several times and it always goes down a treat.

alexandrahutchinson's picture
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I used tinned apricots, much cheaper than fresh and work just as well.

andym0205's picture
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Changed Shrotbread biscuits for Ginger nuts and these set off the apricots brilliantly. A lovely dessert this one.

eileenmary's picture

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.

peakydave's picture
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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.

jazpami's picture
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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!

bowdenei's picture

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.

mycadster's picture

Anything that can replace leaf gelatine?

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

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