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Apricot and Lemon Cheesecake

 
Apricot and Lemon Cheesecake
 

Overview

 
Prep: 20minute(s)
Ready In: 20minute(s)

Serves: 10

Ingredients

 
  • 1 1/2 tablespoons gelatine
  • 1 cup apricot nectar
  • 1 cup sweet biscuit crumbs
  • 1 table spooncaster sugar
  • 1 table spoonlemon juice
  • 1/2 cup caster sugar
  • 1/3 cup butter melted
  • 3 teaspoons cornflour
  • 3/4 cup apricot nectar
  • 3/4 cup cream lightly whipped
  • 3/4 cup preserved cherries
  • 425g can apricot halves, drained
  • 500g block PHILADELPHIA Cream Cheese, softened
 
 

Instructions

 
  • Combine biscuit crumbs and butter. Press into base of a 22cm spring form pan and chill.
  • Stir gelatine into apricot nectar, heat in saucepan or microwave on HIGH for 45 seconds, until dissolved.
  • Beat PHILADELPHIA until smooth, add sugar, lemon juice, gelatine mixture and cream. Pour into crumb base, chill until firm. Combine in a saucepan the nectar, sugar and cornflour and stir over a medium heat until boiled and thickened. Allow to cool. Decorate the cheesecake with apricot halves and cherries then spoon over the prepared glaze. Chill until required
 
 

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