White chocolate and apricot cheesecake

Name: White chocolate and apricot cheesecake
Prep time: 180 min
Total time: 180 min
Yield: 10 people
Cuisine: British
Ingredients: 200 g Digestive biscuits, crushed; 85 g Unsalted butter, melted; 200 g White chocolate, chopped; 400 g Cream cheese; 300 ml Double cream; 60 g Caster sugar; 120 g Dried apricots, finely chopped; 1 tsp Lemon zest; 1 tsp Vanilla extract

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Apricot gives welcome freshness to the richness of white chocolate and soft cheese. The result is a creamy make-ahead cheesecake that feels festive but still cuts into neat, elegant slices.

Serves: 10 people

Preparation time: 180 min

Ingredients

Digestive biscuits, crushed – 200 g
Unsalted butter, melted – 85 g
White chocolate, chopped – 200 g
Cream cheese – 400 g
Double cream – 300 ml
Caster sugar – 60 g
Dried apricots, finely chopped – 120 g
Lemon zest – 1 tsp
Vanilla extract – 1 tsp

Method

1. Combine the biscuit crumbs with the melted butter and press into a springform tin.
2. Chill the base until firm.
3. Melt the white chocolate gently and leave it to cool a little.
4. Beat the cream cheese with the sugar, lemon zest and vanilla until smooth.
5. Whip the cream to soft peaks and fold it into the cream cheese mixture.
6. Fold in the white chocolate and the chopped apricots.
7. Spoon the filling over the base and level the top.
8. Chill for several hours, then decorate with extra apricot pieces before serving.