Apricot Cointreau Cheesecake

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Recipe's preparation

 

Put
the apricots, brown sugar, Cointreau and 2 tablespoons water in a pan and stir
gently over low heat until the sugar has dissolved. Cover and simmer for 5-10
minutes, or until the liquid is absorbed and the apricots soft and plump. Don’t
allow to burn. Remove from the heat and cool a little. Process until almost
smooth. 





Brush
a 20cm round springform tin with melted butter and line the base with non-stick
baking paper.

Process biscuits and spices until fine on speed 8 for about 3 seconds. Remove from bowl. Melt butter at 60deg for 1 minute on speed 4.

(No need to clean bowl as biscuit will be added back to this)

Add biscuit crumbs and combine on speed 4 for about 30 seconds.

Mix together the crushed biscuits, spices and butter. Press half
firmly into the base of the tin and gradually press the rest around the side.
Use a glass to help press down the crust. Refrigerate for 10-15 minutes. 

Clean and thoroughly dry the bowl





Preheat
the oven to 180^oC. Combine the cream cheese and sugar on speed 4 for a few seconds until
smooth. Add the processed apricot and vanilla essence and mix for a few seconds on speed 4. Add the
eggs and cream and blend for a few seconds on speed 6 until well combined. Pour into the crust in the tin. Put on an oven tray to collect any drips and
bake for 35 minutes. 



To make the topping:
Stir together the sour cream, sugar and Cointreau until smooth. Carefully
spread over the hot cheesecake, then return to the oven and bake for a further
10-15 minutes. Allow to cool completely then refrigerate overnight.