I cannot believe that I forgot to take a picture of this cheesecake. It actually looked quite impressive. It was a pale orange colour and on the top it had a thin layer of apricot jam, which looked really quite professional (I can say this as there is no evidence to the contrary!). Around the edges were piped rosettes of cream and on the top of each one was a rataffia biscuit.
Whenever I make the cheesecake recipes I always think that there is not enough base mixture to cover the bottom of the tin. It is true that the base is very thin, but this time it worked out fine, and I was able to get it off the tin, which was the most important thing. The apricot and orange flavour was obtained by simmering dried apricots in orange juice, and then blending together with the other ingredients.
For the topping, apricot jam was warmed and then sieved to create a jelly layer. The recipe said to use 1 tblsp, but it definitely needed more than that. I used at least two.
The cheesecake went down very well at church, and again, several very kind people gave it 10. I have to say that I would give it 8.5. I felt that the honey overpowered the apricot and orange flavour. If I were making it again, I would only put one spoonful in.
I do have a photo on my phone of the empty plate - to show its popularity- however it might be a while before this appears. Just use your imagination!
I don't particularly like honey, but this was lovely, and looked professional. I tried to persuade Julia to post a pic of the empty plate, as there were only a few crumbs left. Proof of the pudding being highly delicious if she needed any!
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