https://www.philly.com.au/recipe/apricot-nectar-cheesecake/

Back

Apricot Nectar Cheesecake

Apricot Nectar Cheesecake
15 Mins
Prep time
195 Mins
Cooking time
Serves 10

What you need

  • 1 1/4 cups sweet biscuit crumbs
  • 80g butter, melted
  • 1 cup apricot nectar
  • 1 tablespoon gelatine
  • 500g PHILADELPHIA Block Cream Cheese, softened
  • 1/2 cup caster sugar
  • 1 tablespoon lemon juice
  • 3/4 cup cream, lightly whipped
  • 1 cup apricot nectar, extra
  • 1 tablespoon caster sugar, extra
  • 3 teaspoons cornflour
  • 425g can apricot halves, drained

How to make it

  1. COMBINE biscuit crumbs and butter, press into the base of a lightly greased 22cm springform pan. Chill.
  2. HEAT apricot nectar in a small saucepan until boiling, take off heat and stir in gelatine until dissolved. Cool.
  3. BEAT PHILLY, sugar and lemon juice using an electric mixer until smooth. Beat in apricot/gelatine mixture until well combined, then fold through cream. Pour into prepared base and chill until firm.
  4. COMBINE extra apricot nectar, sugar and cornflour in a small saucepan, stir over a medium heat until thickened. Cool completely. To serve, glaze cheesecake and top with apricot halves.
More recipes you will love
Profiteroles with Chocolate Honey Glaze
Profiteroles with Chocolate Honey Glaze
Philadelphia and Tomato Bagel
Philadelphia and Tomato Bagel
Philadelphia, Ham & Tomato Baguette
Philadelphia, Ham & Tomato Baguette
Philadelphia Kiwi toast
Philadelphia Kiwi toast