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Apricot Cheesecake with Macadamia Crust

 
Apricot Cheesecake with Macadamia Crust
 

Overview

 
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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