This crustless cheesecake looks impressive, but is actually one of the easiest cheesecakes to make. Topped with tart apricots, cooked in a Spanish sherry syrup, it’s your next dinner party dessert sorted.
For an even easier prep time, you can pop everything into a blender and whizz until smooth!
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Yields:
12 serving(s)
Prep Time:
20 mins
Cook Time:
55 mins
Total Time:
1 hr 15 mins
Cal/Serv:
321
Ingredients
FOR THE CHEESECAKE
Oil, to grease
550g
full-fat cream cheese, at room temperature
200g
caster sugar
1tsp.
vanilla extract
5
medium eggs, beaten
350g
soured cream
40g
cornflour
FOR THE MANZANILLA APRICOTS
25g
caster sugar
150ml
manzanilla sherry
350g
apricots, halved and destoned
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Grease and line the base and sides of a 20.5cm springform cake tin with a single, large piece of baking parchment.
Step 2In a large bowl, using a handheld electric whisk (or in a freestanding mixer), beat the cream cheese, sugar and vanilla for 3min, until the sugar has dissolved.
Step 3Gradually add the eggs, beating well after each addition. Add the soured cream and sift in the cornflour. Whisk until just combined.
Step 4Scrape the mixture into the lined cake tin and bake for 55min, until deep brown with a slight wobble. Remove from oven and leave to cool completely in the tin.
Step 5Meanwhile, prepare the apricots. Put sugar in a pan with 200ml water and heat gently, stirring to dissolve sugar. Bring to the boil. Add sherry and apricot halves. Reduce heat and simmer gently for 3-5min, or until apricots are tender.
Step 6Remove apricots to a plate using a slotted spoon (discarding any skins if they’ve come off). Bubble the poaching liquid for 10-12min until reduced and syrupy. Leave both apricots and syrup to cool completely.
Step 7To serve, remove cheesecake from the tin, carefully peeling off lining parchment, and transfer to a serving plate or cake stand. Serve with the apricots.
TO STORE Store cooled cheesecake, apricots and syrup, covered, in the fridge for up to 2 days. Serve chilled or at room temperature.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
Grace is Good Housekeeping’s Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
