Saturday 21st September 2019
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Preparation time: 20 minutes
Cooking Time: 1 hour

For the cheesecake:
300g Philadelphia cheese
100g of caster sugar
2 whole eggs
40g of plain flour
The seeds of 2 vanilla pods
Butter to grease the cake tin

For the mousse:
2 avocados
100g of icing sugar
50ml of whipping cream

For the Sauce:
2 oranges peeled and filleted
200g of fresh apricot
50g of granulated sugar

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

New York style baked cheesecake, orange and apricot sauce with avocado mousse

To make the cheesecake, place all the ingredients in a blender and blend to a smooth liquid. Butter one, 20cm diameter, spring release cake tin. Pour in the mixture and bake in water bath at 120C for 1 hour or until the centre of the cake is firm.

When ready, refrigerate (6 hours) before serving.

To make the mousse, peel and discard the stones of the avocados, place them in a blender, add the sugar and cream and blend until mousse like.

Meanwhile place the orange juice with the sugar and the stoneless apricot in a pan. Add 100ml of water and cook on low heat for 15-20 minutes. Pass the sauce through a fine mesh strainer and set aside to cool completely before serving.

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