Apricot Swirl Cheesecake Squares

I am constantly looking for ways to use up ingredients as I really hate wasting food. Apricot jam is one of those things I use in very small quantities when baking, usually for glazing or sticking fondant to sponge, but I always have to buy a whole jar. This recipe is a great way to use up about 3/4 of a jar of apricot (or any other flavour) jam!
 

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.

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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

  1. 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
  2. To make the filling, whisk together the cream cheese and sour cream until smooth. Then whisk in the caster sugar, eggs, vanilla and salt
  3. 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
  4. 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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