Wednesday, 8 July 2015

Apricot Swirl Cheesecake Squares



I am constantly looking for ways to use up ingredients as I really hate wasting food. Apricot jam is one of those things I use in very small quantities when baking, usually for glazing or sticking fondant to sponge, but I always have to buy a whole jar. This recipe is a great way to use up about 3/4 of a jar of apricot (or any other flavour) jam!


To make the base I used a food processor to make fine crumbs out of 225g digestive biscuits. You could also smash them with a rolling pin. I added 85g melted butter to the biscuit crumbs and mixed well. I pressed the mixture into a lined baking pan. I baked the base on 180C/375F/Gas Mark 4 for 10 minutes.


To make the filling I whisked together 455g cream cheese and 115g sour cream until smooth. I whisked in 100g caster sugar, 2 eggs, 1 tsp vanilla and a pinch of salt.


I poured the filling over the base, and then added blobs of 3/4 jar of apricot jam all over. I used a knife to swirl it around until a pretty pattern formed.


I baked the cheesecake on 180C/375F/Gas Mark 4 for 30 minutes until it had set fully and only had a slight wobble. Once fully cool, I cut it into squares.


Gosh this was so delicious! Everything came together really well, the crust and the filling were both really yummy and well balanced. I was really pleased. My boyfriend loved it as did my colleagues and friends. This is such a fantastic and delicious recipe for using up jam I will definitely be making it again!


I am entering this into July's Credit Crunch Munch, hosted by Fab Food 4 All and Fuss Free Flavours, as I used up leftover jam for this recipe.


I am also entering into the No Waste Food Challenge, hosted by Elizabeth's Kitchen Diary, for the same reason.



print recipe

Apricot Swirl Cheesecake Squares
Ingredients
  • 225g Digestive biscuits
  • 85g Butter, melted
  • 455g Cream cheese
  • 115g Sour cream
  • 2 Eggs
  • 100g Caster sugar
  • 1 tsp Vanilla extract
  • A pinch of Salt
  • 3/4 jar of Apricot jam
Instructions
Use a food processor to make fine crumbs out of the digestive biscuits. You could also smash them with a rolling pin. Add the melted butter to the biscuit crumbs and mixed well. Press the mixture into a lined baking pan and bake on 180C/375F/Gas Mark 4 for 10 minutesTo make the filling, whisk together the cream cheese and sour cream until smooth. Then whisk in the caster sugar, eggs, vanilla and saltPour the filling over the base, then added blobs of the apricot jam all over. Use a knife to swirl it around until a pretty pattern formsBake the cheesecake on 180C/375F/Gas Mark 4 for 30 minutes until it has set fully and only has a slight wobble. Once fully cool, cut it into squares

Recipe adapted from Martha Stewart.

11 comments:

  1. These look soooooo good Kat - love them! Could sink my teeth right into them...

    ReplyDelete
    Replies
    1. They were pretty addictive Stuart! Thank you :)

      Delete
  2. I love apricot and this is a grey way to use up jam! Cheese cake with swirls in adds an extra dimension and this sounds so delicious. Yum!

    ReplyDelete
    Replies
    1. Thanks Kate, I am always on the look out for recipes to use up jam!!

      Delete
  3. My husband loves apricots, and cheesecake - so I know this would go down really well in our home. Yum.

    ReplyDelete
    Replies
    1. Thanks Shaheen, I hope you try out the recipe!

      Delete
  4. Oh wow these squares look so yummy! Thank you for entering them into #CreditCrunchMunch:-)

    ReplyDelete
    Replies
    1. Thanks Camilla :) and thank you for hosting.

      Delete
  5. Oh how lovely! A super way to use up apricot jam! Thank you for sharing with the #nowastefoodchallenge :)

    ReplyDelete
  6. A super way to use up jam. If you think about it, it is pretty shocking that jam is cheaper than the fresh fruit. Thanks for sharing with #creditcrunchmunch

    ReplyDelete