This delicious recipe for Apricot Baked Cheesecake hides a healthy secret, it’s lower in sugar and fat than the usual baked cheesecakes.
A Healthier Cheesecake Recipe for Spring
This delicious recipe for Apricot Baked Cheesecake hides a healthy secret, it’s lower in sugar and fat than the usual run-of-the-mill cheesecakes. I made it for Mother’ Day this year, and we all really enjoyed it after Sunday dinner.
The topping is Bonne Maman Apricot Intense, a high fruit and low-sugar fruit spread, and the baked cheesecake is made with reduced fat cream cheese and less sugar than normal.
We all love a decadent dessert, but with spring just around the corner, and Easter on the horizon, maybe it’s time to go lighter after all of those steamed puddings and crumbles, so enter today’s recipe for Apricot Baked Cheesecake.
Furthermore, today’s recipe is the perfect “after dinner” treat, and would make a fabulous dessert for an Al Fresco summer party, or BBQ.
Even more intensely fruity than a classic Bonne Maman conserve, the Intense range is made with an exceptionally high percentage of ripe fruit. Bonne Maman Intense has a slightly softer set and naturally contains 30% less sugar.
Full of fruit flavour, Apricot Intense is a delicious option for your breakfast table, afternoon tea or baking. Each jar is made with 64% of juicy apricots, and adds a wonderful fruitiness to this Apricot Baked Cheesecake recipe.
- You can also use Bonne Maman’s Strawberry Intense and Raspberry Intense fruit spreads.
- If you are not concerned about the fat content, use all full fat cream cheese.
- When soft fruit is season, add fresh berries such as strawberries, raspberries and blueberries.
- Toasted flaked almonds are a nice finishing touch when using Apricot Intense.
More Fruit Recipes
- Eve’s Pudding with Blackberries & Apples
- Rhubarb Stirabout – An Old-Fashioned Pudding
- Swedish Midsummer Cake with Berries and Cream
- Amish Rhubarb & Custard Pie
- Boozy Bitter Marmalade & Blood Orange Pancakes
- Salted Caramel Apple Pancakes
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- 50g unsalted butter, melted
- 100g digestive biscuits, crushed into fine breadcrumbs
- 225g reduced fat cream cheese
- 225g full fat cream cheese
- 50g caster sugar
- 3 large free-range eggs, beaten
- 2 teaspoons vanilla bean paste
- 1 x Jar Bonne Maman Apricot Intense fruit spread
1. Mix the biscuit crumbs with the melted butter and press them into a greased and lined loose-bottom cake tin, 20cm/8" in diameter.
2. Bake for 10 minutes at 180C/350F/Gas Mark 4. Remove from oven and set to one side.
3. Beat the cream cheese, sugar, eggs and vanilla paste together until light and fluffy.
4. Pour or spoon the cheesecake mixture into the cake tin and level the mixture with the back of a spoon. Bake for 1 hour or until well risen and the centre of the cheesecake is firm to the touch.
5. Remove from the oven and allow to cool in the tin. Carefully remove the cheesecake from the tin and place on a serving platter.
6. Spoon the Bonne Maman Apricot Intense fruit spread over the top of the baked cheesecake. (I used nearly 1 jar, make sure it is thickly spread for the extra fruity flavour)
7. Serve cut into slices.
If you are not concerned about the fat content, use all full fat cream cheese.
When soft fruit is season, add fresh berries such as strawberries, raspberries and blueberries.
Toasted flaked almonds are a nice finishing touch when using Apricot Intense.
Nutrition InformationYield 8 slices Serving Size 1
Amount Per Serving Calories 353Total Fat 26gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 9gCholesterol 134mgSodium 270mgCarbohydrates 22gFiber 1gSugar 15gProtein 8g