New York style baked cheesecake
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.