2oz/ 50g Pitted dateschopped or sweetener of choice
21oz/ 600g Cream cheese
1tablespoonHoney or sweetener of choiceoptional
7ripe middle size Apricotsabout 9 oz / 250g peeled and de-seeded
Put the whole almonds, dates into a food processor and chop them up.
Mix soft butter with the almond and dates crumbs until we get a well combined mixture.
Spread crust mixture into the cake tin until it's evenly flat. Press it down as much as possible.
Beat cream cheese and honey or sweetener of choice until soft. (In case we opt to add vanilla to it this is the time.)
Spoon cream in the middle of the biscuit base and spread outwards to the edges.
Peel and slice apricots. Put them into a small saucepan with 5 spoonfuls of water. Bring it to boil. Cook it for about 15 minutes. Stir occasionally then let it cool down.
Slice up two apricots that will go on top of the cheesecake.
Decorate the cheesecake base with fresh s apricots.
When the jam is cooled down to room temperature pour it on top of the cake and put the whole thing in the fridge. In case there aren't fresh apricots available to make jam we can spread on top whatever jam we have available. Preferably something yellow to match the apricots in color and flavor.
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