Ingredients

• 150g (5oz) Hob Nob biscuits, crushed
• 65g (2½oz) butter, melted
• 200g (7oz) mascarpone cheese
• 75g (3oz) caster sugar
• 2 large eggs, separated
•   vanilla extract
• 175ml (6fl oz) double cream
• 2 x 400g tins apricots in juice, drained and roughly chopped
• 100g (4oz) amaretti biscuits, crushed

Method

1. Crush the Hob Nob biscuits in a bag with a rolling pin. Mix with the melted butter and press into the base of a 20cm (8in) spring-form tin and chill. Meanwhile, place the mascarpone, caster sugar, egg yolks and vanilla into a bowl and beat together.
2. Beat the cream into soft peaks and whisk the egg whites until stiff. Fold the cream and half the apricots into the mascarpone mixture, then do the same with the egg whites. Pour over the biscuit base and chill for a minimum of 6 hours or overnight.
3. Purée the remaining apricots to make a sauce. Sprinkle the cheesecake with the crushed amaretti biscuits and remove from the tin. Slice and serve with the apricot sauce.

Notes