Guava Cheesecake with Apricots

How To Make Guava Cheesecake with Apricots

1. Preheat the oven to 190ºC/fan 170ºC
2. Start by making the biscuit base. Put the biscuits in a food processor and blitz until you have fine crumbs. Add the melted butter and sugar and blitz again until the mix has a sandy texture.
3. Using a 18cm springform non-stick pan, press the mix into the base, then bake for 8 minutes. Leave to cool on the side for around 30 minutes before transferring to the fridge for a further 20 minutes to cool fully
4. In a mixing bowl, whisk the eggs until light and fluffy using an electric whisk. In another mixing bowl, add the cream cheese, amasi, sugar and vanilla extract and whisk until smooth. A third at a time, add the whisked eggs to the cream cheese mixture and
5. Pour the cream cheese mix onto the crust and bake for 35–40 minutes until light brown. Remove from the oven and let it cool down at least for 45 min before refrigerating. Leave in the fridge for 2 hours until it’s thoroughly chilled.
6. While the cheesecake is chilling, caramelise the apricots. Put the sugar in a small bowl, then dip the apricot halves in a frying pan over a high heat and put the apricots, sugar side down, into the pan. Cook for 2–3 mins until the sugar has caramelised, then remove from the heat.
7. To finish the cheesecake, melt the guava paste and pour over the top. Finally, decorate with the caramelised apricot halves, guava wedges and the mint.