- For the roasted apricot
- 90ml/3½fl oz water
- 2 tbsp
- For the apricot swirled cheesecake
apricots, peeled, stone removed, roughly chopped
- 2 tbsp water
- 225g/8oz full-fat
cream cheese, softened
- 200ml/7fl oz
double cream, whipped until soft peaks form when the whisk is removed
- 125g/4½ oz
shortbread biscuits, blended to a powder
For the roasted apricot, preheat the oven to 170C/340F/Gas 3½.
Heat the sugar and water in an ovenproof frying pan over a low heat until the sugar has dissolved. Then increase the heat and cook for 5-6 minutes, or until the mixture becomes a pale caramel. Add the apricots and spoon the caramel over them.
Roast, uncovered, in the oven, basting with the caramel sauce regularly, for 10-12 minutes, or until the apricots are softened but still whole. Add the raspberries and almonds to the pan and cook for a further five minutes.
Remove the pan from the oven and set aside to cool slightly.
For the apricot swirled cheesecake, cook the apricots, 75g/3oz of the sugar and the water in a saucepan for 4-5 minutes, or until the apricots have cooked down and softened.
Blend the cooked apricots in a food processor to a fine purée. Pass the mixture through a sieve to remove any bits of pulp, then set aside the sieved purée aside to cool completely.
Meanwhile, whisk the cream cheese and remaining sugar in a bowl until well combined. Whisk in the whipped double cream, then fold in the crème fraîche until just combined. Carefully fold in the apricot mixture so that the mixture is marbled with the apricots.
Sprinkle the shortbread crumbs onto a plate.
Spoon the mixture into four 6cm/2½in chefs’ rings then press one end of each one into the shortbread crumbs.
To serve, place the cheesecakes, shortbread side down, into the centre of each of four serving plates and carefully remove the chefs’ rings. Top the cheesecake with one of the apricots then spoon over the caramel, raspberries and almonds.