Ingredients

The following ingredients have 12 Servings
  • 200g amaretti biscuits
  • 50g digestive biscuits
  • 150g unsalted butter, melted
  • 4 apricots, stoned and halved
  • 100g caster sugar
  • 1 lime, zested
  • 100ml crème fraîche
  • 280g soft cheese
  • 75g sugar
  • 100ml double cream

Instruction

  • Line a 20 x 20cm 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 small saucepan with the caster sugar and 100ml of water. Bring to the boil and simmer gently for 5 minutes over a low heat until the apricots are tender. Cool and peel off the skins.
  • Whip the crème fraîche 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 3 hours. Lift out of the tin onto a chopping board, cut into 12 bars, and sprinkle with lime zest.