18 graham crackers
1 cup sugar
125 g unsalted butter, melted
4 apricots, halved and pitted
1 Tbls lemon ? juice
2 pkt cream cheese
½ cup sour cream
½ tsp vanilla essence
2 eggs, lightly beaten
Pre-heat oven to 180 degrees Celsius.
In a food processor, crush the crackers with 2 Tbls sugar and ¼ tsp salt.
Mix the crumbs with the melted butter and press into the bottom of the
Bake for 15 minutes.
Reduce heat to 170 degrees Celsius.
In a saucepan, bring the apricots, ¼ cup of sugar and pinch of salt to the
Simmer for 10 minutes.
Purée the apricot mixture with the lemon juice and 1 Tbls water.
In a large bowl, with electric mixer, beat cream cheese and sour cream. Add
¾ cup sugar and beat till smooth.
Add vanilla and pinch of salt.
Add eggs and beat till smooth.
Pour cream cheese mixture over the cooled down crust.
Top with apricot purée and swirl with a skewer.
Bake until set, for 25 minutes.
Hero: Apricot Jam!!