Apple & Apricot Cream Cheese Bake

Name: Apple & Apricot Cream Cheese Bake
Yield: 22cm to 27cm Pie Dish
Cuisine: British
Ingredients: 3-4 Apples *enough to fill the pie dish; 1 tablespoon Sugar *optional; 1 tablespoon Corn Starch Flour; 1/4 cup Dried Apricot *cut into small pieces; Butter to grease the pie dish; <Filling>; 125 g Cream Cheese *softened; 2 tablespoons Caster Sugar; 1-2 teaspoons Lemon Juice; 1 Egg; 2 tablespoons Cream; 1 tablespoon Corn Starch Flour

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Necessity is the mother of invention’ and I made this delicious dessert in that way. There was half a block of Cream Cheese in the fridge for a while. I had to use it up. Then I found some Apples in the fruit bowl getting bad. I decided to make Apple Cheesecake sort of dessert. I wanted to add some Sultanas, but there were not enough Sultanas, so I added Dry Apricot instead. And now, I have another recipe!

Hiroko Liston @hirokoliston

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Ingredients

22cm to 27cm Pie Dish

3-4Apples *enough to fill the pie dish
1 tablespoonSugar *optional
1 tablespoonCorn Starch Flour
1/4 cupDried Apricot *cut into small pieces
Butter to grease the pie dish
<Filling>
125 gCream Cheese *softened
2 tablespoonsCaster Sugar
1-2 teaspoonsLemon Juice
1Egg
2 tablespoonsCream
1 tablespoonCorn Starch Flour

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Steps

1

Preheat oven to 180℃. Butter a pie dish generously.
2

Peel Apples, remove the core and cut into about 2cm pieces. Place the Apple pieces, Sugar and Corn Starch Flour in a pie dish, and mix to combine. Add Apricot pieces, and spread evenly to fill the dish in a single layer.
3

Place Cream Cheese, Sugar, Lemon Juice, Egg, Cream and Corn Starch in a bowl, use a whisk to mix until smooth. Pour the mixture over the Apple and Apricot evenly.
4

Bake for 30 to 40 minutes or until golden and cooked through. Enjoy warm or cold. *Note: A smaller pie dish (22cm) was used for the picture below.