Roasted apricot and amaretto cheesecake

An exceptional creamy cheesecake with almonds, roasted apricots and the almond liqueur Amaretto. It has a delicate, velvety texture and two layers of roasted apricots – one at the base and another on top of the cheesecake filling. All the flavours complement each other beautifully, making every slice feel like an elegant dessert. Roasted apricot and Amaretto cheesecake – highly recommended!

Ingredients for the base:

• 180 g digestive biscuits
• 70 g flaked almonds
• 80 g butter, melted
• 350 g apricots

Place the biscuits and butter in a food processor and blend until the biscuits are finely crushed and resemble wet sand. If you do not have a food processor, place the biscuits in a strong bag and crush them with a rolling pin, then mix with the melted butter. Add the flaked almonds and stir to combine.

Line the base of a 23 cm springform tin with baking paper. Press the biscuit and almond mixture firmly into the bottom of the tin. Bake at 175°C for about 12 minutes, until lightly golden. Remove and allow to cool.

Halve the apricots and remove the stones. Arrange them cut-side up on a baking tray lined with baking paper. Roast at 200°C for 12–15 minutes until soft but still holding their shape. Allow to cool, then arrange them over the cheesecake base, cut-side down.

Wrap the outside of the tin twice with aluminium foil – the cheesecake will be baked in a water bath.*

Ingredients for the cheesecake filling:

• 850 g full-fat or semi-skimmed curd cheese, ground three times, or cream cheese such as Philadelphia
• ¾ cup caster sugar
• 5 large eggs
• 1 tablespoon plain flour
• 1½ teaspoons vanilla extract or seeds from 1 vanilla pod
• finely grated zest of 1 large orange
• 85 g sour cream
• 70 ml Amaretto

All ingredients should be at room temperature.

Place all the ingredients in the bowl of a mixer and mix just until combined. Do not mix for too long, as incorporating too much air will cause the cheesecake to rise and then collapse during baking. Pour the cheesecake mixture over the biscuit base and apricots, smoothing the top.

Bake the cheesecake at 160°C for about 60–70 minutes in a water bath. The cheesecake should be set and slightly springy on top. Leave it to cool in the oven with the door slightly open, then chill in the fridge for about 12 hours.

Ingredients for the topping:

• 400 g apricots
• 15 g flaked almonds
• 1 tablespoon Amaretto
• 1 tablespoon sugar

Halve the apricots and remove the stones. Arrange them cut-side up on a baking tray lined with baking paper. Sprinkle with flaked almonds and sugar, then drizzle with Amaretto. Roast at 200°C for 12–15 minutes until soft but still holding their shape. Leave to cool.

To finish:

• icing sugar, for dusting

Remove the chilled cheesecake from the tin. Arrange the roasted apricots on top and dust the edges lightly with icing sugar.

*Water bath method: place the cheesecake tin inside a larger roasting tin or ovenproof dish and pour boiling water around it to about halfway up the sides of the cheesecake tin. The steam helps the cheesecake bake evenly, prevents cracking and gives it a perfectly creamy texture.

Enjoy!

 

Recipe adapted from “Sweet” Yotam Ottolenghi, Helen Goh.