¦ 1pkt cream crackers
¦ 200g (1 cup) sugar
¦ a pinch of salt
¦ 125g (½ cup) unsalted butter,
¦ 6 apricots, halved, pitted, sliced
¦ 15ml (1 tablespoon) fresh
¦ 2 tubs (250g) cream cheese
¦ 125ml (½ cup) sour cream
¦ 3ml (½ teaspoon) vanilla essence
¦ 2 large eggs, lightly beaten
Preheat oven to 200°C. Grease a
22cm loose bottomed baking pan.
Crush crackers, in a food
processor, add 2 tablespoons
sugar, and salt until fine crumbs
form. Transfer to a medium bowl
and stir in melted butter until
crumbs are moistened.
Press crumbs evenly into baking
pan. Bake in oven for 15 minutes
until crust is firm. Cool on a wire
rack. Reduce heat to 180°C.
In a small saucepan, bring apricots,
¼ cup sugar, and pinch of salt to a
boil, stirring, until sugar dissolves.
Reduce heat and simmer, stirring
frequently, until mixture is shiny.
Do this for 10 minutes. Puree apricot
mixture, lemon juice, and 1 tablespoon
water or rub through a sieve.
In a large bowl, beat cream
cheese and sour cream until
smooth. Add remaining sugar and
beat until smooth. Add vanilla,
beat to combine. Add eggs and
beat until smooth.
Pour cream-cheese mixture into
cooled crust and smooth top.
Randomly drop small spoonfuls
apricot puree on cream-cheese
mixture. With a skewer or thinbladed
knife, gently swirl puree.
Bake just until set for about 25
minutes. Let cool in pan on rack,
refrigerate until chilled and firm.