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Light in Flavour

When you want a delicate sweetness in your baking, using White Sugar or Caster Sugar can provide a subtle sweetness that enhances the other flavours without overpowering them.

Fruity

Using fruit can add a natural, fruity sweetness to baking, creating a refreshing, light flavour or adding sweet tartness. White Sugar or Caster Sugar in baking, allows the flavour of the fruit to shine and Jam Setting Sugar preserves the taste of fruit in vibrant jams.

Nutty

Coconut Sugar bring a subtle nuttiness to baked goods, elevating the taste with a mild, natural sweetness and pairs beautifully with tropical flavours.

Spiced

Using sugars with spices like cinnamon, ginger, licorice or chai can lend a warm, aromatic sweetness to baking.

Caramel

Utilising brown sugars or incorporating caramelised sugar syrups creates a richer, deeper flavor profile, adding a hint of caramel or toffee-like taste.

Chocolate

Chocolate adds a decadent richness to baked goods with its deep cocoa flavour, making it perfect for indulgent treats. Try adding a deep flavoured Brown Sugar to the mix for enhanced chocolate flavour.

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Details page sections

Apricot Cheesecake
Apricot Cheesecake
Desserts

Apricot Cheesecake

1 hours 30 mins
40 mins
Easy
12
Keep my screen awake
  • Ingredients
  • Method
Ingredients

PASTRY

  • 1 ½ Cups Flour, sifted
  • Pinch of Salt
  • 2 Teaspoons Chelsea Caster Sugar
  • 125g Butter or Margarine, chilled
  • 2-3 Tablespoons Iced Water
  • Beaten Egg Yolk, to glaze pastry

FILLING

  • 185g Ricotta
  • 500g Cream Cheese
  • 2 Eggs
  • 2 Tablespoons Chelsea White Sugar
  • 2 Tablespoons Lemon Juice
  • Grated rind of 1 Lemon
  • 2 x 425g Tins Apricot Halves

GLAZE

  • ½ Cup Apricot Jam, Quince Jelly or Red Currant Jelly
  • 1 Tablespoon Lemon Juice
  • 1 Cup Cream
  • ½ Cup Slivered Almonds (optional for decoration)
Chelsea Products in Recipe
Caster Sugar

Caster Sugar

The fine crystal of Chelsea...
White Sugar

White Sugar

The uniform size of the...
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Method
Make the pastry in the usual way adding only enough iced water to make a firm dough.
Roll into a ball, wrap and refrigerate for at least an hour.
In the meantime, prepare the filling by beating the two cream cheeses together thoroughly, then adding the beaten, Chelsea White Sugar, juice and rind.
Roll out the pastry to line a greased deep 20cm springform tin, keeping enough pastry to form a decorative edge.
Spoon the cream cheese mixture into the sheet and smooth the top surface.
Place the apricot halves decoratively over the top surface, cut side down. Brush the edge of the pastry with a little beaten egg yolk.
Bake in a preheated moderate oven 350oF (180°C) for 40-50 mins or until the pastry is cooked and golden. Remove from oven.
Brush with apricot glaze while pie is still warm. Make the glaze by heating the jam or jelly with the lemon juice, straining through a sieve if necessary. Let cool before serving.
Reviews

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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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