Apricot Cheesecake Recipe

225 g/8 oz/2 cups ginger biscuit (cookie) crumbs
30 ml/2 tbsp soft brown sugar
50 g/2 oz butter or margarine, melted
 

For the filling:
15 g/1 tbsp powdered gelatine

225 g/8 oz/1 cup caster (superfine) sugar
250 ml/8 fl oz/1 cup syrup from the can of apricots
90 ml/6 tbsp brandy or apricot brandy

45 ml/3 tbsp lemon juice
4 eggs, separated
450 g/1 lb/2 cups soft cream cheese

250 ml/8 fl oz/1 cup whipping cream

For the topping:
400 g/14 oz/1 large can apricot halves in syrup, drained and syrup reserved
90 ml/6 tbsp apricot brandy
30 ml/2 tbsp cornflour (cornstarch)

Method:

Stir the biscuit crumbs and brown sugar into the melted butter and press into the base of a 23 cm/9 in loose-bottomed cake tin (pan). Bake in a preheated oven at 160°C/335°F/gas mark 3 for 10 minutes. Remove and leave to cool.

To make the filling, blend the gelatine and half the sugar into the apricot syrup, brandy and lemon juice. Cook over a low heat for about 10 minutes, stirring continuously, until thickened. Stir in the egg yolks. Remove from the heat and leave to cool slightly. Beat the cheese until smooth. Slowly mix the gelatine mixture into the cheese and chill until slightly thickened. Whisk the egg whites until they form soft peaks, then gradually beat in the remaining sugar until the mixture is stiff and glossy. Beat the cream until stiff. Fold the two mixtures into the cheese and spoon into the baked base. Chill for several hours until firm.

Arrange the apricot halves on top of the cheesecake. Heat the brandy and cornflour together, stirring until thick and clear. Leave to cool slightly, then spoon over the apricots to glaze.