Gala Apricot Cheesecake

Ingredients:

For the Base:
210g Quick-cook Oats (uncooked)
65g brown sugar
3 tbsp unbleached plain flour
65g butter, melted

For the Filling:
1 envelope unflavoured gelatine (7g powdered gelatine)
80ml cold water
480ml cream cheese, softened (or you can use my home-made cream cheese recipe to prepare your own)
100g granulated sugar
2 tbsp brandy
75g dried apricots, finely chopped
240ml whipping cream, whipped

For the Glaze:
300g apricot preserves
1 tbsp brandy

Method:

Combine the oats, brown sugar, flour and melted butter for the base in a pan. Stir to mix thoroughly then press into the base of a 22cm diameter springform cake tin. Transfer to an oven pre-heated to 170°C and cook for 15 minutes. Remove from the oven and set aside to cool.

Once the base is cold, soften the gelatine in the cold water for 20 minutes. Turn the mixture into a pan and stir over low heat until completely dissolved. Combine the cream cheese and granulated sugar in a bowl, beating until soft and fluffy. Gradually add the gelatine mixture along with the brandy and mix until thoroughly blended. Chill in the refrigerator until slightly thickened then fold in the apricots and chipped cram. Pour onto the crust and chill in the refrigerator until set.

At this point heat the apricot preserves and the brandy in a pan over low heat until the mixture is spreadable. Spoon over the cheesecake and spread out to form an even glaze. Return to the refrigerator and chill until set. Remove the sides of the cake tin, cut into wedges and serve.

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