Brown Sugar Frangelico Cheesecake with Caramelised Apricot & Pineapple Sage

Do you ever read a recipe and think ‘well that’s a faff, Ill sub in *insert random ingredient past its BBE* and that tin prep, nah, I’ll just ad lib’….? sound like you? Another question, do you sometimes get irritated when recipes don’t seem to work out? Do you think there is perhaps a correlation?


Let me tell you a secret…. Recipes are prescriptions, developed over many trials with tweaks here and there to give you something that DOES work. But only if you follow it to the dot. Unless it states that you can substitute, the chemical properties of foods differ so much that yes, dairy free butter will act differently to real butter. Sugar substitutes won’t work, and YES TIN PREP IS SO IMPORTANT.


So, the next time you find yourself angry that you spent time on something only for it to fail, as yourself this, did you actually follow it?


This is one of those recipes. Tin prep is imperative, fat free will curdle and yes, egg size does matter. Adhere to these principles and you will be graced with a dessert worthy of the Gods. Like silk on the palate with a whisper of caramel and sweet juicy apricots, it’s like nectar. Through in a waft of hazelnut and it is ethereal. Read it through, buy the ingredients, prep that tin and be hailed the Domestic God or Goddess you are inside.


Base


140g Digestive Biscuits, blitzed to a crumb (use Gluten Free If needed)

50g Butter, melted

Pinch Salt Flakes


Brown Sugar Frangelico Baked Cheesecake


500g Full Fat Cream Cheese

115g Light Brown Muscovado Sugar

3 Large Eggs

30ml Frangelico

1 Vanilla Bean, seeds scraped

180ml Sour Cream


4 Apricots, Cut into pieces

2 Sprigs Pineapple Sage

Caster Sugar to sprinkle


Method:


1. Preheat oven 180g. Line a 20cm Springform tin with butter then baking paper. Using 2 layers of foil, wrap the outside of the tin so that it is tight. Set aside in the fridge.

2. Mix the butter into the biscuit crumbs and salt and tumble into the base of your prepared tin. Using the base of a glass, smooth over until uniform in thickness and compacted. Bake for 12 minutes then remove to cool.

3. Lower the oven to 120C. fill a roasting tray half full with water boiled in the kettle and set on the lower rack. Close the door and proceed with the filling.

4. Beat the cream cheese in a stand mixer until smooth and silky. Add the sugar and beat for 3 minutes or until dissolved and light caramel in colour.

5. Add the eggs, one at a time, beating well between each addition. It is imperative that the mixture is smooth and homogenous before you add another egg.

6. Once the eggs have been added, add the Frangelico and vanilla seeds and beat well.

7. Finally, add the sour cream and mix until only just smooth and silky.

8. Pour the mixture into a jug and pour on top of your base.

9. Carefully transfer to the shelf above your tin of water and bake for 70 minutes. Check, it should have a faint wobble just in the centre. If it’s a little too loose, bake a little longer.

10. Remove the water from the oven, turn off and leave the door ajar for 1-2 hours, or until the cheesecake has cooled to room temperature. Remove and chill for 8 hours or overnight.

11. Meanwhile, sprinkle the cut sides of the apricots with a little sugar. Caramelise under a hit grill or with a blow torch until lightly charred. Allow to cool before topping the cake, intertwined with sprigs of pineapple sage.