Method

Makes: 1 x 22cm cheesecake

Combine crushed biscuits and butter and press into the base and sides of a buttered and lined 22cm springform pan. Refrigerate until firm.

Beat cream cheese, sugar and vanilla in mixer until smooth. Add lemon rind, juice, egg yolks and cream and beat until light and fluffy.

Beat egg whites separately until firm peaks form and gently fold into the cream cheese mixture.

Pour mixture into biscuit base and place onto a baking tray. Bake at 160C for 1 hour or until lightly browned and just firm. Turn oven off and cool cheesecake in oven with oven door ajar. Refrigerate for 3 hours or overnight before serving.

Combine remaining ingredients in a saucepan and simmer for 10 minutes or until apricots are softened. Remove apricots and allow syrup to simmer, uncovered for 10 minutes or until syrup is reduced to 1 cup. Add syrup to apricots and allow to cool. Remove vanilla bean.

Serve cheesecake with Cointreau Poached Apricots.