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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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Programmes : accessories :

for 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
QUICK BISCUIT BASE:
200 g digestive biscuits
120 g unsalted butter, melted
APRICOT COULIS:
300 g fresh or frozen apricots
80 g caster sugar
1Make the QUICK BISCUIT BASE: Put the biscuits into the metal bowl and run the EXPERT programme (without heating) for 40 seconds/speed 13. Scrape down the wall of the bowl and restart for 30 seconds. Add the melted butter through the opening while the machine is running. Put the biscuit base into the bottom of a 23cm spring-form tin, and press it down using the bottom of a glass. Refrigerate for 1 hour.
2 Preheat the oven to 180°C (170° C fan, gas mark 4).
3Put the flour, sugar and cream cheese in the metal bowl and run the EXPERT programme (without heating) for 4 minutes/speed 13. With the programme running, add the eggs one by one through the opening, followed by the single cream.
4Spread 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.
5Turn 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 (without heating) for 2 minutes/speed 12. 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