This Baked Apricot Cheesecake is a delicious and decadent way to enjoy summer fruit
1/2 cup sugar
1 small egg
175g + 2 tbsp caster sugar
125g cold butter, cut in 5cm cubes
500g cream cheese
2 tbsp flour
150ml sour cream
2 tsp vanilla extract or paste
Heat the oven to 180 degrees C.
Wash and finely chop the apricots. Place the fruit in a saucepan along with 2 tablespoons of water. Cover, bring to a boil then uncover and simmer 5 minutes, stirring occasionally. Strain out any excess juice through a sieve and set the pulp aside to cool.
In a small bowl beat together the egg and 2 tablespoons of caster sugar.
Put the flour in a food processor fitted with a metal blade and scatter the cold cubes of butter evenly over the flour. Pulse until barely combined. Pour over the egg mixture and pulse until the mixture is just evenly combined, but not coming together in a ball.
Line a 22cm loose bottom cake tin with MONO Baking Paper. Press the mixture firmly into the bottom of the tin. Bake for 20 minutes then set aside.
In a large bowl, beat the cream cheese until smooth, add the flour, remaining 175g caster sugar, eggs, sour cream and vanilla extract or paste. Pour the mixture into the prepared tin and bake for 50 minutes. Cool in the tin.
When cool, top with the apricot pulp then chill until needed.
To serve, remove from the tin and gently peel off the baking paper.