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https://www.philly.com.au/recipe/tangy-apricot-cheesecake/
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Tangy Apricot Cheesecake
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Tangy Apricot Cheesecake
15 Mins
Prep time
15 Mins
Cooking time
Serves
10
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What you need
1 1/2 cups sweet biscuit crumbs
1/3 cup butter, melted
1 1/2 tablespoons gelatine
1/3 cup apricot nectar
500g PHILADELPHIA Block Cream Cheese, softened
1/2 cup brown sugar
1/4 cup lemon juice
150ml can evaporated milk, chilled and whipped
3/4 cup apricot yoghurt
apricot halves or slices
How to make it
COMBINE biscuit crumbs and butter. Press into base of a 23cm fluted pan, with removable base; chill.
STIR gelatine into apricot nectar, heat in saucepan (or microwave on HIGH for 30 seconds) until dissolved.
BEAT PHILLY until soft, stir in all remaining ingredients, including gelatine mixture. Pour into prepared crumb crust, chill until firm.
DECORATE top with apricot halves or slices.
Recipe or Meal Type
Desserts |
Cheesecakes
Cuisines
Creamy |
Baking
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