Can’t get enough of our cheesecake recipes? Try this one with a beautiful apricot swirl, which gives the tangy, creamy dessert an unabated taste of summer. Plus, it’ll impress at any party or gathering, too.
- 400 g packet digestive biscuits, broken
- ¾ cup caster sugar, plus 2 tablespoons extra
- 125 g butter, melted
- 250 g cream cheese, at room temperature
- ½ cup sour cream, at room temperature
- ½ tsp pure vanilla extract
- 2 eggs, lightly beaten
- 415 g can apricot halves, drained
- 1 tbsp lemon juice
Preheat oven to moderate, 180 C (160 C fan-forced). Line a 20 x 30cm slice pan with baking paper, extending paper 2 cm above edge on two long sides.
Combine biscuits and sugar in a food processor. Process to fine crumbs. Transfer crumbs to a medium bowl with butter. Mix well and press firmly into pan. Bake 15 mins. Allow to cool completely. Reduce oven to moderately slow, 160 C (140 C fan-forced).
In a large bowl, using an electric mixer, beat cream cheese, sour cream, extra sugar and vanilla together until smooth. Beat in eggs, one at a time. Pour mixture over cooled base.
Puree apricots and lemon juice in a food processor, until smooth. Drop tablespoonfuls of puree over cheesecake mixture. Using a skewer or thin-bladed knife, gently swirl through puree to create a pattern.
Bake 25-30 mins, until just set in centre. Cool in pan 10 mins. Cover. Chill 2 hrs, until firm. Cut into slices to serve.
TIP Store in an airtight container in the fridge. Do not freeze. Any sweet biscuits can be used for the base for something sweeter, try coffee biscuits or Nice biscuits.