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https://www.philly.com.au/recipe/apricot-nectar-cheesecake/
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Apricot Nectar Cheesecake
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Apricot Nectar Cheesecake
15 Mins
Prep time
195 Mins
Cooking time
Serves
10
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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
COMBINE biscuit crumbs and butter, press into the base of a lightly greased 22cm springform pan. Chill.
HEAT apricot nectar in a small saucepan until boiling, take off heat and stir in gelatine until dissolved. Cool.
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.
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.
Recipe or Meal Type
Desserts |
Cheesecakes
Cuisines
Baking |
Creamy
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