Lime, Ginger and Apricot Baked Cheesecake

Prep: 25 mins | Cook: 45 min | Serves: 8


250g plain sweet biscuits

125g unsalted butter

3 teaspoons dried ground ginger

500g cream cheese, softened

1/2 cup caster sugar

4 eggs

200g Angas Park Dried Apricots, finely diced

juice of 1 lime


  1. Line the base of a 22cm springform tin with baking paper and lightly grease the sides.
  2. Place the biscuits in a food processor and process until crumbs form. Add butter and ginger and process until combined. Press into the base and up the sides of the tin.
  3. Place the cream cheese and sugar in a mixing bowl and beat until smooth. Add eggs, one at a time, beating well after each addition. Stir through apricots and lime juice.
  4. Pour mixture into prepared tin and bake in a pre-heated moderate oven (170ºC-190ºC) for 40-45 minutes. Leave to cool before slicing.