Apricot Cheesecake with Macadamia Crust

Apricot Cheesecake with Macadamia Crust
20 Mins
Prep time
80 Mins
Cooking time
Serves 10

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

  1. COMBINE biscuits, coconut and butter. Press into the base a of a lined 22cm springform tin. Chill.
  2. 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.
  3. BAKE at 150°C for 60 minutes. Allow to cool for 1 hour in oven. Refrigerate for 4 hours before serving.