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Cheesecake

with apricot coulis

Cheesecake Cook Expert

Preparation : 20 min Resting : 2 hr
Cooking : 1 hr 5 min Equipment :
Difficulty :
Rating :
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Serves 6 :
20 g plain flour
600 g full fat cream cheese
e.g. Philadelphia®
200 ml single cream
150 g sugar
3 egg yolks
200 g digestive biscuits
120 g unsalted butter, melted
APRICOT COULIS:
300 g fresh or frozen apricots
80 g caster sugar
1Put 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
running.
2Put 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.
3Preheat the oven to 180 °C (170 ° C fan, gas mark 4).
4Put 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.
5Spread 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.
6Turn 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.
APRICOT COULIS:
1Put 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.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

Replace the apricots with red berries.


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Janeygreenway

So easy