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Apricot cheesecake recipe from francesb
Ingredients200g shortbread biscuits
400g butter (melted)
405g condensed milk
200g full-fat cheese
Finely grated zest and juice of two lemons
2 410g cans of apricot halves (drained)
50g milk or plain chocolate
Method1. Grease a 20cm diameter springform tin and lin the base with baking paper. Crush the biscuits in a food processor or in a plastic food bag with a rolling pin. Mix with the meted butter and tip into the base of a prepared tin. Spread level with the back of a spoon, pressing down firmly. Chill while making the topping.
2. Beat together the condensed milk and soft cheese until smooth. Add the lemon zest and juice and stir to mix. Spoon the mixture into the tin and spread evenly over the biscuit base. Chill for about four hours.
3. Arrange the apricot halves on top of the cheesecake.
4. Melt the chocolate and put it in one corner of a small plastic food bag, snip off the corner and use it like a piping bag to drizzle the chocolate backwards and forwards over the apricots.
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