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Apricot and Madeira cheesecake

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
by Nick Nairn

From Ready Steady Cook

Method


  1. Use a small chefs' ring to stamp out a circle of the Madeira cake. Discard the trimmings but keep the circle of cake in the ring.

  2. Whisk the cream in a bowl until form soft peaks when the whisk is removed, then whisk in the mascarpone and sugar.

  3. Stir in the lemon zest and juice and fold in the chopped apricots.

  4. Spoon this mixture into the ring on top of the Madeira cake and smooth the top with a palette knifel.

  5. Chill in the fridge until set.

  6. Remove the ring by heating the outside with a blow torch, and arrange the raspberries on top.

  7. Place the apricot syrup and tinned apricot halves in a food processor and blend to a purée.

  8. Serve the cheesecake with the purée spooned around the side, garnished with a mint sprig.

Ingredients

  • 1 slice ready-made madeira cake
  • 150ml/5fl oz double cream
  • 3 tbsp mascarpone
  • 1 tbsp caster sugar
  • ½ lemon, zest and juice
  • 2 tinned apricot halves, chopped
  • 6 raspberries

To serve

  • 4 tbsp tinned apricot syrup
  • 2 tinned apricot halves
  • 1 fresh mint sprig

Shopping List

Apricot and Madeira cheesecake

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Other

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