Apricot Swirl Cheesecake Squares
Baked cheesecake with apricot jam swirls
Servings 12
Calories 471kcal
Ingredients
For the biscuit base
- 300 g Digestive biscuits
- 100 g Butter or baking spread melted
For the cheesecake topping
- 600 g Full fat cream cheese
- 2 Eggs large
- 115 g Caster sugar
- 1 tsp Vanilla extract
- 400 g Apricot jam or other flavour
Instructions
- Grease and line a 12" x 9" tin, pre-heat your oven to 160C Fan/350F/Gas Mark 4
- Use a food processor to make fine crumbs out of the digestive biscuits. You could also smash them in a bowl with a rolling pin
- Add the melted butter to the biscuit crumbs and mix well. Press the mixture into the lined tin and bake for 10 minutes
- To make the filling, whisk together the cream cheese, caster sugar, eggs, and vanilla extract using an electric whisk or stand mixer
- Pour the filling over the base, then add blobs of the apricot jam all over. Use a butter knife to swirl it around
- Bake for 30 minutes until it has set fully and only has a slight wobble. Leave to cool fully, then chill in the fridge
- To serve, cut into squares. Keep any leftovers in the fridge for up to 2 days
Nutrition
Calories: 471kcal | Carbohydrates: 53g | Protein: 6g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 363mg | Potassium: 147mg | Fiber: 1g | Sugar: 32g | Vitamin A: 988IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 1mg
