Apricot cheesecake slice

This decadent slice showcases all the the wonderful features of a delicious classic cheesecake, plus a beautiful apricot swirl throughout the creamy centre.

  • 20 mins preparation
  • 45 mins cooking
  • Makes 16 Item
  • Print


Apricot cheesecake slice
  • 400 gram packet digestive biscuits, broken
  • 3/4 cup caster sugar, plus 2 tablespoons extra
  • 125 gram butter, melted
  • 250 gram cream cheese, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 2 eggs, lightly beaten
  • 415 gram can apricot halves, drained
  • 1 tablespoon lemon juice


Apricot cheesecake slice
  • 1
    Preheat oven to moderate, 180°C (160°C fan-forced). Line a 20x30cm slice pan with baking paper, extending paper 2cm above edge on two long sides.
  • 2
    Combine biscuits and sugar in a food processor. Process to fine crumbs. Transfer crumbs to a medium bowl with butter. Mix well and press firmly into pan. Bake 15 minutes. Allow to cool completely. Reduce oven to moderately slow, 160°C (140°C fan-forced).
  • 3
    In a large bowl, using an electric mixer, beat cream cheese, sour cream, extra sugar and vanilla together until smooth. Beat in eggs, one at a time. Pour mixture over cooled base.
  • 4
    Puree apricots and lemon juice in a food processor, until smooth. Drop tablespoonfuls of puree over cheesecake mixture. Using a skewer or thin-bladed knife, gently swirl through puree to create a pattern.
  • 5
    Bake 25-30 minutes, until just set in centre. Cool in pan 10 minutes. Cover. Chill 2 hours, until firm. Cut into slices to serve.


Store in an airtight container in the fridge. Do not freeze. Any sweet biscuits can be used for the base for something sweeter, try coffee biscuits or Nice biscuits.

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