Indulge in a slice, or two, of delicious baked cheesecake.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
For the base
1 ½ cups cake flour
1 tsp baking powder
¼ cup caster sugar
1 large egg
125g butter, plus extra for greasing
For the filling
3 large egg whites
250ml fresh cream
250ml soured cream
250g cream cheese
¾ cup caster sugar
3 large egg yolks
2 tbsp apricot juice (from the tin)
2 tbsp cornflour
For the apricot layer
410g (tin) canned apricot halves
Icing sugar for dusting
To make the base, add all the dry ingredients in a bowl. Add the other ingredients and use your hands to knead mixture into a smooth dough. Wrap in plastic wrap and leave in the fridge for 30 minutes.
Pre-heat your oven to 180°C. Grease a 22cm springform (loose bottom) cake tin. Line the base and sides of the tin with the dough. Blind bake the cheesecake base for about 10 minutes. Remove from the oven and leave to cool for 5 minutes. Lower the oven temperature to 160°C.
To make the filling, put the egg whites in a clean bowl, using a hand held electric mixer, beat the egg whites until it forms stiff peaks. In another bowl, whip the fresh cream until firm.
Add the soured cream, cream cheese, sugar, egg yolks, apricot juice and cornflour into a large mixing bowl and whisk together until smooth. Gently fold in the whisk double cream and egg whites.
Arrange the apricot halves on the base. Spread the cheesecake mixture over the apricots and smooth with a spatula.
Bake the cheesecake for 60 minutes at 160°C. Cover with foil after 40 minutes to prevent the surface from getting too brown. Turn the oven off. Leave the cheesecake to stand in the oven with the door slightly open for 15 minutes. Remove the cheesecake from the oven and leave to cool completely in the tin.
Cover loosely with foil and refrigerate for at least 8 hours or overnight.
Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a serving plate.
Dust with icing sugar before serving.
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Posted on 04/02/2023, in Apricot Cheesecake, Desserts. Bookmark the permalink. Leave a comment.
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