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Apricot Cointreau Cheesecake


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Ingredients

  • 200 g dried apricots
  • 1 tablespoon soft brown sugar
  • 2 tablespoons Cointreau
  • 250 g sweet plain biscuits, finely crushed
  • ½ teaspoon each 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 g carton sour cream
  • 1 tablespoon soft brown sugar
  • 1 tablespoon Cointreau
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    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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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