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Apricot Honey Cheesecake

 
Apricot Honey Cheesecake
 

Overview

 
Prep: 15minute(s)
Ready In: 70minute(s)

Serves: 10

Ingredients

 
  • 1 cupginger nut biscuit crumbs
  • 1 tablespoonlemon juice
  • 1/2 cuphoney
  • 2 tablespoonscornflour
  • 2 tablespoonslow-fat margarine, melted
  • 2 x 55geggs
  • 200gdiced dried apricots, soaked in 1 cup water, drained
  • 3/4 cupsour cream
  • 500gblock PHILADELPHIA Light Cream Cheese, softened
 
 

Instructions

 
  • Combine biscuit crumbs and margarine then press into the base of a greased 20cm springform pan; chill.
  • Beat Philly*, sour cream and honey using an electric mixer, until smooth. Beat in eggs, one at a time, then beat in cornflour and juice until smooth. Stir in the drained apricots.
  • Pour mixture into the prepared base and bake at 170°C for 45-55 minutes or until just set. Allow to cool in oven with door ajar. Serve chilled or at room temperature.
 
 

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