Old Favourite with a touch of Saffron

Crustless Lemon Cheesecake with Poached Saffron Apricots.

NOTE:
Often gelatine is used when making Cheesecake, it is a personal preference of mine (Jen) not to do so. I find the cheesecake mixture (as long as kept in the Refrigerator) does stay firm without it. 

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