Apricot Cheesecake
10 Servings
Prep Time:15 min 
Total Time:3 hr 15 min 



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    1. 1

      Combine biscuit crumbs and butter, press into the base of a lightly greased 22 cm springform pan. Chill.

    2. 2

      Heat apricot nectar in a small saucepan until boiling, take off heat and stir in gelatine until dissolved. Cool.

    3. 3

      Beat PHILADELPHIA cream cheese, 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 for 3 hrs or overnight.

    4. 4

      Combine extra apricot nectar, jam and gelatine and stir until smooth. Spread evenly over cheesecake and return to fridge to set.

    5. 5

      To serve, cut apricot halves into thin slices and decorate the top of the cheesecake before serving.


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