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

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.

  • Lsblackburn1 on July 29, 2022

    This was delicious! The texture was perfect and no cracks in the top! I quartered the apricots for the topping and also might have used more for the bottom.

  • Astrid5555 on June 11, 2019

    This was an easy to make but quite impressive looking, delicious cake. The 350g of apricots for the base were not enough to cover the whole bottom of the cake, which would have made the cake even better in my opinion. Apart from that another winner from this book!

  • 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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