To make the base I used a food processor to make fine crumbs out of 225g digestive biscuits. You could also smash them with a rolling pin. I added 85g melted butter to the biscuit crumbs and mixed well. I pressed the mixture into a lined baking pan. I baked the base on 180C/375F/Gas Mark 4 for 10 minutes.
To make the filling I whisked together 455g cream cheese and 115g sour cream until smooth. I whisked in 100g caster sugar, 2 eggs, 1 tsp vanilla and a pinch of salt.
I poured the filling over the base, and then added blobs of 3/4 jar of apricot jam all over. I used a knife to swirl it around until a pretty pattern formed.
I baked the cheesecake on 180C/375F/Gas Mark 4 for 30 minutes until it had set fully and only had a slight wobble. Once fully cool, I cut it into squares.
Gosh this was so delicious! Everything came together really well, the crust and the filling were both really yummy and well balanced. I was really pleased. My boyfriend loved it as did my colleagues and friends. This is such a fantastic and delicious recipe for using up jam I will definitely be making it again!
I am entering this into July’s Credit Crunch Munch, hosted by Fab Food 4 All and Fuss Free Flavours, as I used up leftover jam for this recipe.
I am also entering into the No Waste Food Challenge, hosted by Elizabeth’s Kitchen Diary, for the same reason.
Recipe adapted from Martha Stewart.
Apricot Swirl Cheesecake Squares
Ingredients
- 225 g Digestive biscuits
- 85 g Butter melted
- 455 g Cream cheese
- 115 g Sour cream
- 2 Eggs
- 100 g Caster sugar
- 1 tsp Vanilla extract
- A pinch of Salt
- 3/4 jar of Apricot jam
Instructions
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Use a food processor to make fine crumbs out of the digestive biscuits. You could also smash them with a rolling pin. Add the melted butter to the biscuit crumbs and mixed well. Press the mixture into a lined baking pan and bake on 180C/375F/Gas Mark 4 for 10 minutes
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To make the filling, whisk together the cream cheese and sour cream until smooth. Then whisk in the caster sugar, eggs, vanilla and salt
-
Pour the filling over the base, then added blobs of the apricot jam all over. Use a knife to swirl it around until a pretty pattern forms
-
Bake the cheesecake on 180C/375F/Gas Mark 4 for 30 minutes until it has set fully and only has a slight wobble. Once fully cool, cut it into squares
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Delicious x
These look soooooo good Kat – love them! Could sink my teeth right into them…
They were pretty addictive Stuart! Thank you 🙂
I love apricot and this is a grey way to use up jam! Cheese cake with swirls in adds an extra dimension and this sounds so delicious. Yum!
Thanks Kate, I am always on the look out for recipes to use up jam!!
My husband loves apricots, and cheesecake – so I know this would go down really well in our home. Yum.
Thanks Shaheen, I hope you try out the recipe!
Oh wow these squares look so yummy! Thank you for entering them into #CreditCrunchMunch:-)
Thanks Camilla 🙂 and thank you for hosting.
Oh how lovely! A super way to use up apricot jam! Thank you for sharing with the #nowastefoodchallenge 🙂
A super way to use up jam. If you think about it, it is pretty shocking that jam is cheaper than the fresh fruit. Thanks for sharing with #creditcrunchmunch