Tangy Apricot Cheesecake

Tangy Apricot Cheesecake
15 Mins
Prep time
15 Mins
Cooking time
Serves 10

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.