White chocolate & apricot cheesecake

White chocolate & apricot cheesecake

  • 1
  • 2
  • 3
  • 4
  • 5
(11 ratings)

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

More effort

Serves 8
A stunning centrepiece for any celebration or the perfect end to a Sunday lunch

Nutrition and extra info

Nutrition:

  • kcal679
  • fat47g
  • saturates28g
  • carbs58g
  • sugars46g
  • fibre1g
  • protein8g
  • salt0.72g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 200g pack shortbread biscuits
  • 50g butter, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 7 ripe apricots
    Apricots

    Apricot

    ay-pree-kot

    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
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    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

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
yewtreewalker
5th Sep, 2017
I've swapped the apricots for raspberries whenever I've made it and it is absolutely delicious!
studentcook146
11th Aug, 2014
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
23rd May, 2013
5.05
This cheesecake is so easy to make and tastes divine!!!
shahrzad
29th Aug, 2012
5.05
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
14th Aug, 2012
lovely cheesecake but base could do with being larger as i had too much filling
xeyetee
3rd Jun, 2012
5.05
@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
22nd Apr, 2012
Does it take 4 hours to set?
vanjaiva
8th Feb, 2012
5.05
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
1st Aug, 2011
5.05
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
25th Jul, 2011
5.05
Awesome, awesome, awesome! Everyone wanted a second...

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.