Vicki Wells
October 2003


Recipe Summary test

30 mins
4 hrs 30 mins
Makes one 9-inch cheesecake




Instructions Checklist
  • Preheat the oven to 325°. Line a baking sheet with parchment paper. In a medium bowl, using an electric mixer, beat the butter with the sugar and vanilla until smooth. Add the all-purpose flour, rice flour and salt and beat just until combined. Quickly beat in the dried fruit. Pat the dough in an even layer 1/4 inch thick on the parchment paper. Bake for about 30 minutes, or until the shortbread is barely golden. Transfer the baking sheet to a rack and let cool. Increase the oven temperature to 375°.

  • Break the shortbread into small pieces and transfer to a food processor. Pulse until fine crumbs form.

  • Generously butter a 9-inch nonstick springform pan. Press the crumbs evenly over the bottom and 1/3 inch up the side of the pan.

  • In a large bowl, using an electric mixer, beat the Robiola cheese with the cream cheese until smooth. Beat in the sugar and vanilla seeds, then add the eggs, 1 at a time, beating well between additions. Beat in the sour cream, apricot nectar and sherry until blended. Beat in the cornstarch.

  • Pour the filling into the crust. Bake for about 15 minutes, then lower the oven temperature to 325° and bake for 15 minutes longer, until the center of the cake is still slightly jiggly. Transfer to a rack to cool, then refrigerate for at least 3 hours or overnight. Serve cold.

Make Ahead

The cheesecake can be refrigerated for up to 2 days.


When buying Robiola cheese, be sure to choose a mild form, such as Osella or Bosina.

Suggested Pairing

The dried fruit and apricot nectar in this cake will find an echo in a late-harvest New Zealand Riesling, which also won't overwhelm the fresh Robiola here.