Martha Stewart's Apricot Cheesecake

 I love cheesecake and trying out new varieties and when I saw apricots in the supermarket a while ago decided to buy them and think of something to make afterwards - and found this Martha Stewart recipe for apricot cheesecake.

I won' t repost the entire recipe here as you can click on the link and follow Martha's instructions. I used digestive biscuits rather than Graham crackers for the base but otherwise I largely followed her recipe.

Crush the biscuits in a food processor. Actually I don't think I added the sugar and salt as directed in the recipe as I didn't see the need.

Here's my punnet of apricots

Bring the apricots and sugar to the boil then reduce heat and stir frequently. Then puree in a food processor.

Cream together the cheese and sour cream then add sugar and beat again.

Add eggs and beat until smooth.

Press down the biscuit crumbs into the base of a loose-bottomed cake tin (I think I actually mixed the biscuit crumbs with some melted butter to make sure they would stick together). Then spoon in the cheese mixture, and swirl the apricot puree over the top.

Bake in a preheated oven at about 180C for 25 minutes.

Martha suggests cutting the cheesecake into squares but I preferred to make a round cheesecake and slice it as you would a cake. I usually prefer unbaked cheesecakes to the baked kind but this tasted delicious; the apricot puree on top gave a great zingy contrast to the creaminess of the cheese.

I'm sending this to Alphabakes, the challenge I co-host with Ros of The More Than Occasional Baker. She is hosting the challenge this month and the letter that was randomly selected was A - so this apricot cheesecake fits the bill.

I am also sending this to the One Ingredient Challenge as their ingredient this month is cheese. The challenge is hosted by Nazima at Franglais Kitchen and Laura at How To Cook Good Food.

In addition I am sending this to the No Waste Food Challenge, as their theme this month is leftover fruit. The challenge is hosted this month by Elizabeth's Kitchen and was started by Kate from Turquoise Lemons.