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Apricot Cointreau Cheesecake


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Ingredients

  • 200 g dried apricots
  • 1 tablespoonsoft brown sugar
  • 2 tablespoons Cointreau
  • 250 gsweet plain biscuits, finely crushed
  • ½ teaspooneach of ground ginger, cinnamon and nutmeg
  • 125 g Butter, melted
  • 375 g cream cheese, softened
  • 1/3 cup caster sugar
  • 2 teaspoons vanilla essence
  • 4 eggs
  • ½ cup thickened cream
  • Topping:
  • 300 gcarton sour cream
  • 1 tablespoonsoft brown sugar
  • 1 tablespoon Cointreau
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  • 7
    Preparation
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    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

  1.  

    Put
    the apricots, brown sugar, Cointreau and 2 tablespoons water in a pan and stir
    gently over low heat until the sugar has dissolved. Cover and simmer for 5-10
    minutes, or until the liquid is absorbed and the apricots soft and plump. Don’t
    allow to burn. Remove from the heat and cool a little. 
    Process until almost
    smooth.
     



    Brush
    a 20cm round springform tin with melted butter and line the base with non-stick
    baking paper.

    Process biscuits and spices until fine on speed 8 for about 3 seconds. Remove from bowl. Melt butter at 60deg for 1 minute on speed 4.

    (No need to clean bowl as biscuit will be added back to this)

    Add biscuit crumbs and combine on speed 4 for about 30 seconds.

    Mix together the crushed biscuits, spices and butter. Press half
    firmly into the base of the tin and gradually press the rest around the side.
    Use a glass to help press down the crust. Refrigerate for 10-15 minutes.
     

    Clean and thoroughly dry the bowl



    Preheat
    the oven to 180oC. Combine the cream cheese and sugar on speed 4 for a few seconds until
    smooth. Add the processed apricot and vanilla essence and mix for a few seconds on speed 4. Add the
    eggs and cream and blend for a few seconds on speed 6 until well combined. Pour into the crust in the tin. Put on an oven tray to collect any drips and
    bake for 35 minutes.
     



    To make the topping:
    Stir together the sour cream, sugar and Cointreau until smooth. Carefully
    spread over the hot cheesecake, then return to the oven and bake for a further
    10-15 minutes. Allow to cool completely then refrigerate overnight.

     

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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