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https://www.philly.com.au/recipe/apricot-honey-cheesecake/
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Apricot Honey Cheesecake
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Apricot Honey Cheesecake
15 Mins
Prep time
70 Mins
Cooking time
Serves
10
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What you need
1 cup ginger nut biscuit crumbs
2 tablespoons low-fat margarine, melted
500g block PHILADELPHIA Light Cream Cheese, softened
3/4 cup sour cream
1/2 cup honey
2 x 55g eggs
2 tablespoons cornflour
1 tablespoon lemon juice
200g diced dried apricots, soaked in 1 cup water, drained
How to make it
COMBINE biscuit crumbs and margarine then press into the base of a greased 20cm springform pan; chill.
BEAT PHILLY, sour cream and honey using an electric mixer, until smooth. Beat in eggs, one at a time, then beat in cornflour and juice until smooth. Stir in the drained apricots.
POUR mixture into the prepared base and bake at 170°C for 45-55 minutes or until just set. Allow to cool in oven with door ajar. Serve chilled or at room temperature.
Recipe or Meal Type
Desserts |
Cheesecakes
Cuisines
Baking |
Creamy
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