- 200g pack shortbread biscuits
- 50g butter, melted
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 7 ripe apricots
A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…
- 2 sheets leaf gelatine
- 300g white chocolate, plus extra to decorate
To purists, this is not chocolate because it is made only from the fat or butter of the cacao…
- 300ml pot double cream
- 250g pack light soft cheese, such as Philadelphia Light
- 85g caster sugar
- 2 tbsp icing sugar
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.
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.
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.