Apricot and Madeira Cheesecake

A quick no-bake dessert featuring Madeira cake topped with a creamy apricot and mascarpone mixture, served with apricot purée.

Vegetarian Quick Dessert Fruit No-Bake Apricot

Estimated Nutrition

Calories

1185.4

kcal / serving

1185.4 kcal total

Carbs

65.8g

per serving

65.8 g total

Fat

98.6g

per serving

98.6 g total

Protein

10.2g

per serving

10.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

CondimentsSauces

tbsp

Apricot Syrup

From tinned apricots

Dairy

150

Double Cream

tbsp

Mascarpone

Fruits

0.5

piece

Lemon

Zest and juice

piece

Apricot

Tinned halves, chopped

piece

Raspberries

piece

Apricot

Tinned halves for purée

GrainsCereals

slice

Madeira Cake

Ready-made

NutsSeeds

sprig

Mint

Fresh garnish

Method

Stamp out a circle of Madeira cake using a small chef's ring and keep it inside the ring.

Whisk the double cream until soft peaks form, then whisk in the mascarpone and sugar.

Stir in the lemon zest, lemon juice, and chopped apricots.

Spoon the mixture into the ring over the cake and smooth with a palette knife.

Chill in the refrigerator until the mixture is set.

Release the ring by warming the outside with a blow torch and top with raspberries.

Blend the apricot syrup and remaining apricot halves in a food processor until smooth.

Serve the cheesecake with the apricot purée and a garnish of mint.