This amazing cheesecake slice is perfect for summer with beautiful stone fruits and a lovely light crumble on top! The apricot and cherries work so well together, while the buttery biscuit base, creamy cheesecake filling and light crumble on top tie it all together. Great for a tea time snack or as an easy treat pack up for a picnic in the park with the family. Enjoy!
- 250g tinned apricot slices, chopped
- 150g pitted cherries, halved (can use frozen cherries, thawed)
- 250g Nice biscuits, halved
- 125g butter, melted
- 2 x 250g packets cream cheese, chopped, softened
- 2/3 cup caster sugar
- 3 eggs
- 1 teaspoon ground cinnamon
- 1 cup rolled oats
- 1/4 cup plain flour
- 1/4 cup brown sugar
- 50g butter, chilled, chopped
1. Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, allowing a 3cm overhang. Drain pie apple on paper towel.
2. Preheat oven to 160C/140C fan-forced. Process biscuits until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over base and side of prepared pan. Refrigerate.
3. Meanwhile, make filling: Using an electric mixer, beat cream cheese and sugar until smooth. Add eggs, 1 at a time, beating until combined. Fold apricots, cherries and sifted cinnamon through mixture. Pour into prepared pan. Place pan on a baking tray.
4. Place oats, flour and sugar in a bowl. Rub in butter until combined. Sprinkle over filling.
5. Bake for 30 to 40 minutes or until just set (cheesecake will wobble slightly in centre). Turn off oven. Cool cheesecake in oven for 3 hours with door ajar. Refrigerate overnight. Serve.
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