Torta di Amaretti e Apricots

Crammed with fresh apricots and husks of amaretti biscuit, Gino D'Acampo's cheesecake makes a fabulous fuss-free dessert
By Gino D'Acampo
Torta di Amaretti e Apricots
  • Rating:
  • Serves: 8
  • Prep Time: 25 minutes plus chilling time
  • Effort: easy


For the base

  • 250 g digestive biscuits
  • 80 g butter, melted

For the topping

  • 120 g crème fraîche
  • 3 tbsp caster sugar
  • 100 g cream cheese
  • 1 unwaxed lemon, zest
  • 3 tbsp lemon juice
  • 4 apricots, peeled and diced
  • 120 g amaretti biscuits
  • 220 ml double cream, slightly whipped


1. To make the base, crush the biscuits into fine crumbs. Stir the biscuits and butter together. Tip into an 18cm flan dish and press down firmly. Chill in the fridge until firm.

2. Mix together the crème fraiche, sugar, cream cheese, lemon zest and juice until smooth. Stir in the apricots and crushed amaretti biscuits and finally fold in the cream.

3. Pour the mixture over the biscuit base and chill until firm.

4. When ready to serve, slice a large piece of cheesecake for each person, and decorate with a dusting of icing sugar and a sprinkling of lemon zest.

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