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Apricot Baked Cheesecake

Apricot Baked 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


  • 1 jar Bonne Maman Apricot Intense Conserve



  1. Mix the biscuit crumbs with the melted butter and press them into a greased and lined loose-bottom cake tin, 20cm/8" in diameter

  2. Bake for 10 minutes at 180C/350F/Gas Mark 4. Remove from oven and set to one side.

  3. Beat the cream cheese, sugar, eggs and vanilla paste together until light and fluffy.

  4. Pour or spoon the cheesecake mixture into the cake tin and level the mixture with the back of a spoon. Bake for 1 hour or until well risen and the centre of the cheesecake is firm to the touch.

  5. Remove from the oven and allow to cool in the tin. Carefully remove the cheesecake from the tin and place on a serving platter.

  6. Spoon the Bonne Maman Apricot Intense fruit spread over the top of the baked cheesecake. (I used nearly 1 jar, make sure it is thickly spread for the extra fruity flavour)

  7. Serve cut into slices

Cooks tips

Cooks tips

  1. You can also use Bonne Maman's Strawberry Intense and Raspberry Intense fruit spreads.

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

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