Prep 20minute(s)
Ready In 80minute(s)
Serves 10
Ingredients
- 1 tablespoongrated lemon rind
- 1/2 cupcaster sugar
- 1/2 cupcream
- 1/2 tablespoonsdesiccated coconut
- 100gmacadamia nuts, toasted, chopped
- 100gsweet biscuit, crushed
- 120gbutter, melted
- 2 eggs, lightly beaten
- 2 tablespoonsshredded coconut
- 2 teaspoonsvanilla essence
- 440g canapricots, drained and chopped
- 750gblock PHILADELPHIA Cream Cheese, softened
Instructions
- Combine biscuits, coconut and butter. Press into the base a of a lined 22cm springform tin. Chill.
- Beat Philly*, cream, sugar, lemon rind and essence until smooth. Add eggs and beat until combined. Arrange the apricots over the prepared base and pour over the filling. Top with nuts and shredded coconut.
- Bake at 150°C for 60 minutes. Allow to cool for 1 hour in oven. Refrigerate for 4 hours before serving.
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