Apricot Cheesecake

Apricot Cheesecake
10 Mins
Prep time
10 Mins
Cooking time
Serves 10

What you need

  • 1 cup sweet biscuit crumbs
  • 1/3 cup butter, melted
  • 500g PHILADELPHIA Block Cream Cheese, softened
  • 1 tablespoon gelatine dissolved in 1/4 cup water
  • 400g can condensed milk
  • 1/2 cup lemon juice
  • 1/2 cup apricot puree
  • 1 tablespoon Grand Marnier (optional)
  • fresh or canned apricot halves
  • toasted flaked almonds

How to make it

  1. COMBINE biscuit crumbs and butter, press into base of a 20cm spring form pan and chill.
  2. BEAT PHILLY until smooth, add gelatine mixture, condensed milk, lemon juice, apricot puree and Grand marnier. Pour into crumb base. Chill for 2-3 hours.
  3. TOP with apricot halves and press toasted almond flakes onto sides.