White Chocolate & Apricot Cheesecake

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 200g pack shortbread biscuits
• 50g butter, melted
• 7 ripe apricots
• 2 sheets leaf gelatine
• 300g white chocolate, plus extra to decorate
• 300ml pot double cream
• 250g pack light soft cheese, such as Philadelphia Light
• 85g caster sugar
• 2 tbsp icing sugar

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Blitz the shortbread biscuits to fine crumbs, stir in the melted butter, press firmly into the base of a 20cm (8in) springform tin, and chill while you make the filling.

2. Soak the gelatine leaves in a bowl of cold water for 5 minutes until soft.

3. Halve and stone the apricots, then simmer them in a small pan with a splash of water and 2 tablespoons of the caster sugar for 5 minutes until soft. Blend until smooth and let cool slightly.

4. Melt the white chocolate in a heatproof bowl over a pan of barely simmering water, stirring until smooth, then set aside to cool a little.

5. Whip the double cream with the icing sugar until it holds soft peaks.

6. Beat the soft cheese with the remaining caster sugar until smooth. Squeeze out the gelatine, then stir it into 3 tablespoons of the warm apricot purée until fully dissolved.

7. Stir the melted white chocolate into the soft cheese mixture, then stir in the gelatine and apricot mixture. Fold in the whipped cream until evenly combined.

8. Spoon the filling over the chilled base, smooth the top, and refrigerate for at least 4 hours until set.

9. Swirl the remaining apricot purée over the top, then shave curls of extra white chocolate over the cheesecake to decorate before serving.