Make the base by crushing the biscuits in a food
processor and adding the butter, lemon zest and
juice. Press into 20 cm spring-form cake tin,
lined with baking paper if you wish, and chill in
the refrigerator. Make the filling by beating the
cream cheese with the caster sugar until smooth.
Whip the cream to form soft peaks and fold into
the cream cheese with the vanilla paste. Put the
water into a small bowl and sprinkle the gelatine
on top. The gelatine will soak up the water like a
sponge. Place the bowl with gelatine into a
saucepan which has a little boiling water in it
and allow the gelatine to dissolve. Once
dissolved, add to the cream cheese mixture and
fold well to combine. Pour onto the chilled base
and return to the refrigerator.
Next, make the topping by pureéing the apricots
with half the juice from the can. Repeat the
gelatine process and add to the apricot pureé.
Pour on top of the cheesecake. Loosely cover with
plastic wrap or use an up-turned plate to cover
the cheesecake and place in the refrigerator for
at least 4 hours or overnight to set.
Tip- If you are having difficulty finding a jat of
vanilla paste, substitue 1/2- 1 teaspoon of vanilla
essence mixed with the seeds from 1 vanilla bean. if
using gelatine leaves, 2 teaspoons gelatine powder
is the equivalent of 4 leaves.
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