DARK BELGIAN, APRICOT AND GINGERNUT CHEESECAKE

 

  • Cooking Time: 0
  • Servings: 8-12
  • Preparation Time: 80

Ingredients

  • 300g pack gingernut biscuits- minus one or two that "fell" into ur mouth!
  • 100g butter
  • 500g mascarpone
  • 7 tbsp caster sugar
  • 100g moist dried apricots
  • 150g dark belgian chocolate
  • 1 tsp vanilla extract

Directions

  • 1- smash the biscuits into large crumbs with a rolling pin
  • 2- melt the butter over a low heat then add to biscuit crumbs and mix
  • 3- line a cheesecake tin or dish with cling film, put in the crumb mixture and press down with a spoon until smooth
  • 4-chill in the fridge until cold, about an hour should do
  • 5- in a clean bowl, mix mascarpone, vanilla and sugar until smooth
  • 6- chop the apricots and chocolate into small chunks then add to mixture
  • 7- stir well before spooning into chilled base and smoothing down with a spatula
  • 8- return to fridge and chill until needed

Notes

Just another culinary invention that turned out to be worth sharing!!

Categories: After Dinner  Cheesecake  Dessert  Sweet 

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