Servings
6
Prep Time
15 minutes
Cook Time
2 hours
Craving a delectable dessert to end your meal? Look no further! Our Chocolate Apricot Olive Oil Cheese Cake is the perfect solution. With its mix of sweet and savory flavors, this cake is sure to please your taste buds and leave you craving more. Not only does it look stunning on any plate, but its unique combination of ingredients will tantalize all senses and make you feel like a master chef in your own kitchen. What's more, it's surprisingly simple to make - so don't be afraid to try it out yourself!
Ingredients
Directions
Line a container of your choice with either parchment paper or cling film. We experimented with a loaf tin and a spring form tin.
Crush the digestive biscuits with a rolling pin/tall glass/ fork/pestle.
Melt the butter over low heat and mix with the extra virgin olive oil . Pour over the biscuits and toss to coat evenly.
Line the bottom of the tin with the biscuit mixture.
Spoon a layer of jam on top of the biscuits.
Using a blender whisk the whipping cream for 5 minutes until it holds firm picks. Add the cream cheese and whisk for another minute. Fold in the cocoa powder, powdered sugar, vanilla and the two tablespoons of extra virgin olive oil .
Pour the cream cheese mixture on top of the jam, level it out with the back of a spoon or with a spatula.
Transfer to the freezer and freeze for 2 hours, or until set. Remove from the tin and leave at room temperature to soften for about 10 minutes before serving.
Recipe Note
Products used in this Recipe: