Apricot Walnut Cheesecake

Apricot Walnut Cheesecake with Almond Meringue Base

Base

3 Eggs whites
150 g castor sugar
150 g ground almonds

Filling

500 g Cream Cheese
4 eggs + 2 yolks (lightly beaten)
200 g castor sugar
3 tbsp self raising flour
1 tbsp corn flour
200 ml sour cream
200 ml thickened cream (unsweetened)
6 oz + 2 oz Dried Apricots
1 cup water

For the Praline

100g Walnuts
4 tbsp sugar

Method
Whip eggs whites and sugar till stiff. Fold in ground almonds.
Spread meringue mixture into a lined and greased springform
Bake in preheated 170C oven for about 40 minutes or till meringue is cooked.
Remove from oven and cool slightly. Remove springform and greaseproof paper from meringue. Allow to fully cool.