Fresh apricot cheesecake with lime sponge
Prepare the lime sponge by whisking, with an electric whisk, the eggs and sugar together until pale. Gently add the sieved flour and the melted butter with the lime zest and juice, pour into a buttered and floured baking tray and bake at 180C for 12-15 minutes. Let it cool completely before cutting.
To make the cheesecake combine the cream cheese with the icing sugar and the vanilla seeds and mix gently – do not over mix.
De-stone the apricots, dice them and place in a non-stick pan with the peach schnapps, a little sugar and water and cook gently for 10 minutes. Soak the gelatin in cold water for 5 minutes, squeeze the excess water and add to the apricot mixture, puree the mixture and add half to the cream cheese mixture, and whisk well.
With the help of four stainless steel rings, cut the lime sponge and place it on the bottom of each ring, spoon the cream cheese and top with the rest of the apricot puree. Refrigerate for 6 hours before serving.