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Apricot Nectar Cheesecake

 
Apricot Nectar Cheesecake
 

Overview

 
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.
 
 

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