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https://www.philly.com.au/recipe/apricot-cheesecake-with-macadamia-crust/
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Apricot Cheesecake with Macadamia Crust
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Apricot Cheesecake with Macadamia Crust
20 Mins
Prep time
80 Mins
Cooking time
Serves
10
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What you need
100g sweet biscuit, crushed
1/2 tablespoon desiccated coconut
120g butter, melted
750g PHILADELPHIA Block Cream Cheese, softened
1/2 cup cream
1/2 cup caster sugar
1 tablespoon grated lemon rind
2 teaspoons vanilla essence
2 eggs, lightly beaten
440g can apricots, drained and chopped
100g macadamia nuts, toasted, chopped
2 tablespoons shredded coconut
How to make it
COMBINE biscuits, coconut and butter. Press into the base a of a lined 22cm springform tin. Chill.
BEAT PHILLY, cream, sugar, lemon rind and essence until smooth. Add eggs and beat until combined. Arrange the apricots over the prepared base and pour over the filling. Top with nuts and shredded coconut.
BAKE at 150°C for 60 minutes. Allow to cool for 1 hour in oven. Refrigerate for 4 hours before serving.
Recipe or Meal Type
Desserts |
Cheesecakes
Cuisines
Creamy |
Baking
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