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  • Australian Women’s Weekly NZ

    Food and family

    Oct 09, 2019 5 minutes
    PHOTOGRAPHY by ALICIATAYLOR STYLING by LUCYTWEED

    Apricot swirl cheesecake

    SERVES 12 PREP + COOK TIME 2 HOURS

    30 MINUTES (+ REFRIGERATION)

    500g shortbread biscuits
    250g butter, melted
    750g cream cheese, softened
    2 teaspoons finely grated orange rind
    1 teaspoon finely grated lemon rind
    1 cup (220g) caster sugar
    3 eggs
    ¾ cup (180g) sour cream
    ¼ cup (60ml) lemon juice

    APRICOT TOPPING

    1½ cups (360g) sour cream
    2 tablespoons caster sugar
    1/3 cup (80g) apricot jam

    1 Process biscuits until fine crumbs; transfer to a large bowl. Add butter; stir through crumbs until evenly combined. Press biscuit mixture over base and side of a 24cm round springform pan. Place pan on an oven tray; refrigerate for 30 minutes.

    2 Preheat oven to 180°C (160°C fan-forced).

    Beat cream cheese, rinds and sugar

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