Apricot Cheesecake - cooking recipe

Ingredients

1 cup all purpose flour
4 oz butter, diced
2 oz ground almonds
4 tbsp powdered sugar
3 None eggs, separated
2 cups Marscapone
3/4 cup sour cream
2 tbsp custard powder
2/3 cup sugar
1 lb apricots, stoned and cut into wedges
5 oz apricot jam
1 tbsp pistachio nuts, chopped

Preparation

Knead the flour, butter, almonds, powdered sugar, 2 tbsp water and a pinch of salt with the dough hook of a mixer, then with your hands, to a smooth dough. Wrap in plastic wrap and chill for 2 hours.
Preheat the oven to 325\u00b0F. On a floured work surface, roll out the dough to an 11 inch diameter circle. Use it to line a 10 inch springform pan and press around the edges. Cut out a 10 inch diameter circle of parchment paper and lay over the pastry. Fill with baking beans and blind bake for 10-12 mins, until browned.
Meanwhile, beat the egg yolks, Marscapone, sour cream, custard powder and sugar with the whisk of a mixer. In a separate bowl, beat the egg whites until forming stiff peaks. Fold in batches into the egg yolk mixture.
Remove the shell from the oven and remove the beans and paper. Arrange the apricot wedges all over the base. Spoon over the egg mixture and smooth out. Bake at the same temperature for 30 mins. Allow to cool.
In a saucepan, heat the jam until smooth. Allow to cool for 5 mins, then drizzle over the cheesecake. Sprinkle over the pistachios and serve.