Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

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

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.