ingredients

For the base:

250g of hobnobs (or digestive biscuits gluten free is fine)

50g blanched almonds

100g melted butter

For the cheesecake mixture:

75g almond butter (smooth is best)

75g icing sugar, sifted

1 tsp vanilla bean paste

180g cream cheese

150ml double cream

For the topping:

5 apricot halves (from tin)

25g flaked almonds

To serve:

1 tin of apricots in juice

equipment

20cm spring form cake tin

Stand mixer or electric hand whisk

Bowls

Spatula

Measuring spoons

Food processor

1 small pan

1 frying pan

Print this recipe Download
Instructions
Step 1
To make the base: Place digestive biscuits and blanched almonds into a food processor, blending them with the melted butter.
Step 2
Blend until the almonds are crushed into small pieces and the mixture all combined.
Step 3
Carefully line the tin with the biscuit crumb on the bottom and the sides, pressing firmly into the tin to form a crust. Then, place in fridge.
Step 4
To make the cheesecake mixture: In a large bowl, combine the almond butter, icing sugar, vanilla bean paste, and cream cheese.
Step 5
In a separate bowl, whisk the double cream until soft peaks.
Step 6
Gently combine the double cream and almond butter mixture one spoon at a time.
Step 7
Use a figure of eight movement, trying to keep the mixture as light as possible.
Step 8
To make the topping: Once all combined, remove the tin containing the biscuit base from the fridge.
Step 9
Gently drop the cheesecake mixture in, smoothing the top. Pick 5 of the best apricot halves from the tin and place in a circle on the top of the cheesecake.
Step 10
Return to the fridge.
Step 11
In the meantime, heat a frying pan on the stovetop and gently toast off the almond flakes.
Step 12
Be cautious when doing so as they burn very quickly so you need to stir them constantly. Remove from the pan when golden.
Step 13
To make a compote, put the remaining apricots and apricot juice, from the tin in a saucepan and very gently simmer until juice nearly all gone.
Step 14
Mash or puree to a smooth texture.
Step 15
To serve: Sprinkle over the toasted almonds around the apricots. Cut a slice of cheesecake and spoon over the apricot compote.