410-gram tin apricot halves, well drained
250 grams plain shortbread biscuits, use regular or gluten free
100 grams butter, melted
250 grams Philadelphia cream cheese, at room temperature
200 grams mascarpone
½ cup caster sugar
70 grams ground almonds
3 large eggs, size 7
1 tablespoon Grand Marnier or other orange liqueur
¼ cup sliced almonds
Grease a 26cm loose-based cake tin and line the base with baking paper.
Preheat the oven to 160°C (not fan bake).
Put the apricots, cut-side down on kitchen towels to drain.
Place the biscuits in a food processor and blend to fine crumbs.
Add the butter and pulse to combine. Press into the tin, bringing it 4cm up the sides. Make sure there is not a thick edge of crumbs where the base and sides meet.
Place in the freezer while making the filling.
Beat the cream cheese until very light and fluffy and there are no lumps.
Add the mascarpone, sugar and almonds and beat lightly. Add the eggs and beat until well combined then add the liqueur.
Pour into the biscuit base and smooth the top. Place the apricots, cut-side down on top (don’t press them in) then sprinkle over the almonds.
Bake for 50 minutes until the centre is set and the top is lightly golden. Cool in the oven with the door wedged open a little. Use a wooden spoon.
Chill for a couple of hours then run a palate knife around the inside of the tin to release the crust from the side. Transfer to a serving plate and let it sit at room temperature for 30 minutes before serving. Dust with icing sugar and serve with softly whipped cream if desired. Serves 8