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Apricot Baked Cheesecake

Apricot Baked Cheesecake

Ingredients

Ingredients

Cheesecake

  • 50g unsalted butter, melted
  • 100g digestive biscuits
  • 225g reduced fat cream cheese
  • 225g full fat cream cheese
  • 50g caster sugar
  • 3 large free-range eggs, beaten
  • 2 tsp vanilla bean paste

Topping

  • 1 jar Bonne Maman Apricot Intense Conserve

Method

Method

    Cooks tips

    Cooks tips

      Good to know

      • You can also use Bonne Maman’s Strawberry Intense and Raspberry Intense fruit spreads. If you are not concerned about the fat content, use all full fat cream cheese. When soft fruit is season, add fresh berries such as strawberries, raspberries and blueberries. Toasted flaked almonds are a nice finishing touch when using Apricot Intense.

      Recipe by

      Karen Burns-Booth
      @lavenderandlovage

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