Prep 15minute(s)
Ready In 195minute(s)
Serves 10
Ingredients
- 1 1/4 cupssweet biscuit crumbs
- 1 cupapricot nectar
- 1 cupapricot nectar, extra
- 1 tablespooncaster sugar, extra
- 1 tablespoongelatine
- 1 tablespoonlemon juice
- 1/2 cupcaster sugar
- 3 teaspooncornflour
- 3/4 cupcream, lightly whipped
- 425g canapricot halves, drained
- 500gblock PHILADELPHIA Cream Cheese, softened
- 80gbutter, melted
Instructions
- Combine biscuit crumbs and butter, press into the base of a lightly greased 22cm springform pan. Chill.
- Heat apricot nectar in a small saucepan until boiling, take off heat and stir in gelatine until dissolved. Cool.
- Beat Philly*, sugar and lemon juice using an electric mixer until smooth. Beat in apricot/gelatine mixture until well combined, then fold through cream. Pour into prepared base and chill until firm.
- Combine extra apricot nectar, sugar and cornflour in a small saucepan, stir over a medium heat until thickened. Cool completely. To serve, glaze cheesecake and top with apricot halves.
PHILADELPHIA user tips
Are you the type to pull tricks out of your apron pockets to make our recipes even
yummier?
Then we want to hear from you! Register now to share your secret tips and tricks
with us (and your fellow PHILADELPHIA lovers!).
Be the first one to submit a tip to make this recipe more yummier!!
| |
|
|
|
| Make sure to take a look at some of the other PHILADELPHIA feature videos. |