Recipe: Apricot Cheesecake

Salam,

It has been a long time I didn't post anything referring to any new recipe. Honestly I am being too lazy to cook something rice. Since gaining few kilos of fats, I am totally need to balanced up my diet and that is why the therm of cooking laziness took place. Because of the stamped of expiry date on the food label horrors me bit and some fast action needed to prevent any food wastage. At the time I have cream cheese, biscuits and dry apricots to work with. Yes, I think of cheesecake is the best way! Yums~

A slice of apricot cheesecake

          Pardon me people. This is my first attempt of making apricot cheesecake. It looks nice but it does not taste as sweet as it looks. For someone with sweet tooth, I recommend to glaze the cake with more or just sweetened the glaze a little more. Enjoy the recipe and I am grateful if you have any comments to improve this recipe. Thank you in advance.

Ingredients Sauce 100g Dried Apricots 3 Spoonful Apricot Jam 2 Spoonful Castor Sugar 1/2 Cup Water Cake Base 10 pieces Finely crushed  Digestive Biscuits 100g Melted butter    Cheese Fillings 300g Cream cheese 130 ml Yogurt 2 Eggs 100g Castor Sugar 1 tbsp Vanilla Essence 1 tbsp Corn Flour

Methods Simmer all the ingredients until the dried apricots absorb the liquid and the sauce is thickened. Preheat oven 180°C. Mix in together the crushed biscuits with melted butter. Press mixture evenly onto bottom of a 7-inch spring form pan. Bake for 10 minutes or until golden brown. Set aside. In a large mixing bowl beat cream cheese, sugar, yogurt, corn flour and vanilla until combined. Add eggs all at once, beating until just combined. Stir in chopped apricots from the sauce. Pour filling into the crust-lined pan. Place on a water-bath and bake about 45 minutes or until the centre appears nearly set when pan is gently shaken (it will continue cooking after you remove it from the oven). Cool in the pan on a wire rack for 15 minutes. Loosen crust from sides of the pan and cool another 30 minutes. Remove the sides of the pan and cook the cheesecake completely.  Glaze the cake with the apricot sauce. Ready for serving. Using D'arbo jam for the sauce and whole cup (130ml) of Marigold low fat yogurt

This is the 7 inch cake looks like