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Baked Apricot Cheesecake

Serves 8-10


  • 1/2 cup Australian skim milk
  • 1/3 cup caster sugar
  • 2 eggs, separated
  • 500g Australian continental-style cottage cheese
  • grated rind of 1 lemon
  • 1/4 cup chopped dried apricots
  • 1/3 cup apricot jam
  • 1 tablespoon arrowroot
  • 2 tablespoons water
Download Recipe (PDF)


  1. Stir milk, sugar and eggs together over hot water until mixture thickens enough to coat the back of a wooden spoon. Remove from heat and add cheese, lemon rind and apricots. Beat until smooth. Whip egg whites until stiff and carefully fold through cheese mixture. Pour into a buttered and lined 18cm springform pan and bake at 160C for 45 minutes. Turn off the oven and leave for a further 30 minutes. Heat jam, blend arrowroot with water to form a smooth paste and add to jam, stir until thickened. Pour over the top of cheesecake. Refrigerate before serving.


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