Apricot Cheesecake Bars

  • 10 Jul - 16 Jul, 2021
  • Mag The Weekly
  • Cookery


· 200 g amaretti biscuits

· 50 g digestive biscuits

· 150 g unsalted butter

· 4 apricots

· 100 g caster sugar

· 1 lime, zested

For the Filling

· 100 ml creme fraiche

· 280 g soft cheese

· 75 g sugar

· 100 ml double cream


Line a square brownie tin with clingfilm. To make the base, add the amaretti and digestive biscuits to a food processor and blitz to crumbs. Add the melted butter and briefly blitz again. Tip into the prepared tin and press down. Chill. Add the apricot halves to a saucepan with the caster sugar and water. Bring to boil and simmer gently for five minutes over a low heat until the apricots are tender. Cool and peel off the skins. Whip the creme fraiche and soft cheese together with the sugar and, in a separate bowl, whip the cream to stiff peaks. Fold the soft cheese mixture into the cream, then spoon the mixture onto the biscuit base and flatten. Slice the apricots thinly. Arrange by fanning the slices on top of the cheesecake mixture. Chill for three hours. Lift out of the tin onto a chopping board, cut into bars, and sprinkle with lime zest.