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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