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Apricot and Amaretto cheesecake from Sweet (page 219) by Yotam Ottolenghi and Helen Goh

  • apricots
  • soured cream
  • digestive biscuits
  • oranges
  • caster sugar
  • vanilla pods
  • cream cheese
  • eggs
  • Amaretto
  • flaked almonds

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Notes about this recipe

  • Eat Your Books

    Errata from publisher: In step 6, decrease oven temperature to 325°F/170°C.

  • anya_sf on June 14, 2018

    Like most cheesecakes, this was easy to make. The only problem I had was that the roasted apricots got awfully dark on the bottoms. I was worried they'd taste burnt, but fortunately they tasted OK. The cheesecake was creamy and delicious, with a bright flavor. I thought there was a lot of amaretto, but it wasn't that strong in the baked cake. Note: I did not see the correction to reduce the oven temp to 325, so baked it at 350 and it turned out OK.

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