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Rich Curd Cheesecake




Source of Recipe


Sainbury's


List of Ingredients




500g curd cheese, sieved
50g butter
125g caster sugar
1 medium size egg, beaten
few drops vanilla essence
175g digestive biscuits, crumbed
To serve:
250g dried apricots
sugar
3 x 15ml spoons apricot jam, warmed and sieved


Recipe



Preheat the oven to 180°C, 350°F, Gas Mark 4.

Place the cheese in a bowl. Gradually beat in three quarters of the butter, the sugar and egg. Continue beating until light and fluffy. Add the vanilla essence.

Butter an 18cm foil flan dish thickly with the remaining butter. Spread half the biscuit crumbs in the dish and spoon in the cheese mixture. Spread the rest of the crumbs on top and bake in the oven for 25 minutes. Cool.

To freeze, open freeze, then place in a polythene bag. Seal, label and return to the freezer.

To serve, unwrap, transfer to a serving dish and thaw in the refrigerator for about 8 hours.

Soak the apricots in water to cover for at least 1 hour, then cook gently in the soaking liquid until soft. Add sugar to taste. Cool and drain and arrange the apricots on the cheesecake. Brush jam over the fruit to glaze.