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Dark Belgian, Apricot and Gingernut Cheesecake

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Member since 2009

Serves 8-12 | Prep Time 80 | Cook Time 0


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

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

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