Apricot cheese cake




¦ 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

lemon juice

¦ 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.

We live in a world where facts and fiction get blurred
In times of uncertainty you need journalism you can trust. For only R75 per month, you have access to a world of in-depth analyses, investigative journalism, top opinions and a range of features. Journalism strengthens democracy. Invest in the future today.
Subscribe to News24