Ingredients
50 g/ 1.7 oz butter
50 g/ 1.7 oz plain butter biscuits
50 g/ 1.7 oz amaretti biscuits
300 g/ 10.6 oz good quality white chocolate
400 ml/ about 1 ¾ cups double cream
about 450 g/ 1 lbs fresh, sweet apricots
1 sachet of Dr Oetker clear cake glaze (Tortenguss)
2 tablespoons sugar
250 ml/ ½ cup water
Alternatively:
a few tablespoons apricot/peach jam
Instructions
Process the biscuits and the amaretto in a food processor. Add the melted butter and combine well. Press this mixture into the bottom of a buttered 18 cm/ 7-inch springform. Place in the fridge until you are finished with making the filling.
Chop the white chocolate very finely. Place it in a small metal bowl, place this bowl on top of a pan filled with water. Make sure the water doesn’t touch the bottom of the bowl. Heat the water, but do not let it come to a boil. Melt the chocolate while stirring often. Set aside and let stand for up to 10 minutes.
In the meantime whip the double cream. Finely chop 2 or 3 of the apricots.
Add 3-4 tablespoons of the whipped cream to the chocolate and stir well. On low speed beat the white chocolate into the whipped cream. Continue beating until soft peaks are formed. Fold in the chopped apricots and distribute this mixture onto the base of the cheesecake. Level.
Slice the rest of the apricots (or as many as necessary) and arrange them on top of the cake. Prepare the cake glaze according to the packet’s instructions. That is place the powder in a small pan and mix it with 2 tablespoons sugar. Slowly add the water while stirring all the time. Bring to a boil while stirring continuously. Turn off the heat, let the mixture cool for 1 minute and pour over the fruit starting in the middle. You will not need all the glaze for this cake, only about half of it or so. Alternatively, glaze the fruit with a few tablespoons heated jam.
