Mixed Fruit Cheesecake

Preheat the oven to 165 degrees C (330 degrees F). Grease an 8-inch spring form cake pan with Butter (to taste) and line with parchment paper.

Crush Digestive Biscuits (1 cup) with a rolling pin in a zip lock bag until they are like crumbs, then add the Butter (3 oz) and Almond Meal (2 Tbsp) , mix well. Press the biscuit crumbs with your hand at the bottom of the lined cake pan.

Separate the Eggland's Best Classic Eggs (3) . Set the egg whites and egg yolks aside.

Beat the Egg Yolks and Caster Sugar (2 2/3 Tbsp) until pale. Beat in Cream Cheese (1 cup) , zest and juice from Lemon (1) , Rum (1 Tbsp) and Vanilla Extract (1 tsp) , mix well.

Pour in All-Purpose Flour (2/3 cup) and Almond Meal (2 1/3 Tbsp) , mix well and transfer to a large bowl. Mix in the Dried Fruit Mix (2/3 cup) and fold well with a rubber spatula.

In a clean bowl, whisk the Egg Whites till foamy. Add Granulated Sugar (2 2/3 Tbsp) in batches and whisk to stiff peak, then fold into the cheese cream mixture in 3 batches with a rubber spatula.

Brush cake with a mix of Apricot Jam (1 Tbsp) and Water (1 tsp) , and let it cool. Then chill the cake for 2-3 hours before removing it from the pan to cut and serve. Enjoy!