Apricot Cheesecake

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!

Apricot Cheesecake


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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About Cape Malay Cooking & Other Delights

Cape Malay Home Cooking made easy. The Muslim community has also had a large influence on the cooking of South Africa. Cape Malay cuisine is delicious. It usually consists of a combination of fruit, spices, vegetables and meat. Using my cooking know how to inspire everyone to cook the food they love. Here you will find tried and tested simple and delicious recipes for relaxed home cooking that go far beyond baking. From easy soups and roasts to delicious breads, deserts, stews, etc… All the recipes seen here are prepared in my kitchen with photos taken by my family and me. So please don’t expect professional photography or styling, it’s just the way we have our meals on a normal day! My motto is: "Give a man a plate of food and you've fed him for the day. Teach a man to cook and you feed him for a lifetime" - Cape Malay Cooking & Other Delights Facebook@www.facebook.com/capemalaycooking https://capemalaycooking.wordpress.com/ https://twitter.com/CapeMalayCooks www.youtube.com/capemalaycooking

Posted on 04/02/2023, in Apricot Cheesecake, Desserts. Bookmark the permalink. Leave a comment.

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