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.