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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