|Preparation : 20 min||Resting : 2 hr|
|Cooking : 1 hr 5 min||Equipment :|
|Difficulty :||Rating : 1 rates|
|Download the recipe :|
|Programmes :||accessories :|
|20||g plain flour
|600||g full fat cream cheese
|200||ml single cream
|200||g digestive biscuits|
|120||g unsalted butter, melted|
|300||g fresh or frozen apricots|
|80||g caster sugar|
|1||Put the biscuits into the metal bowl and run the EXPERT programme 40 seconds/|
speed 13 (without heating). Scrape down the wall of the bowl and restart for
30 seconds. Add the melted butter through the cap opening while the machine is
|2||Put the biscuit base into the bottom of a 23cm spring-form tin*; press it down using|
the bottom of a glass. Refrigerate for 1 hour.
|3||Preheat the oven to 180 °C (170 ° C fan, gas mark 4).|
|4||Put the flour, sugar and cream cheese in the metal bowl and run the EXPERT programme|
4 minutes/speed 13 (without heating). With the programme running, add the eggs
one by one through the cap opening, followed by the single cream.
|5||Spread the cream cheese mixture on the cold biscuit base. Bake in the preheated oven|
for 15 minutes, then lower the temperature to 130 °C (120 °C fan, gas mark 1) and
continue cooking for 45 minutes. Make the apricot coulis while the cheesecake is baking.
|6||Turn off the oven, open the door and leave the cheesecake in the oven for 10 minutes.|
Cool, then refrigerate for at least 1 hour; serve chilled with the apricot coulis.
|1||Put the apricots and sugar into the metal bowl. Run the EXPERT programme|
2 minutes/speed 12 (without heating). Continue for 5 minutes/speed 7/60 °C.
Chill until needed.