Apricot and Lemon Cheesecake

Apricot and Lemon Cheesecake
20 Mins
Prep time
20 Mins
Cooking time
Serves 10

What you need

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

How to make it

  1. COMBINE biscuit crumbs and butter. Press into base of a 22cm spring form pan and chill.
  2. STIR gelatine into apricot nectar, heat in saucepan or microwave on HIGH for 45 seconds, until dissolved.
  3. BEAT PHILLY 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