Ingredients for 8
- 50 g unsalted butter, melted
- 100 g digestive biscuits, crushed
- 400 g Regular Philadelphia Original
- 3 eggs, separated
- 100 g caster sugar
- 40 g plain flour
- 300 g can apricots, drained and blended to a puree
- 1 tsp almond essence
- 142 ml carton soured cream
- 15 g flaked almonds
Instructions
- Preheat oven to Gas Mark 3, 170 °C, grease a 20cm ( 8″) springform cake tin.
- Mix together the butter and biscuits. Spread over the base of the tin and leave to chill. Beat together the Philly, egg yolks and sugar. Fold in the flour, apricot puree, almond essence and cream.
- Beat together the Philadelphia, egg yolks and sugar, then fold in the flour, apricot puree, almond essence and soured cream.
- Whisk egg whites until stiff and fold into the Philly mixture. Pour onto the base and bake for about 1 hour until just set.
- Remove and allow to cool completely before chilling in the refrigerator. To serve, sprinkle over the flaked almonds.
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