Apricot Cheesecake

Ingredients

Base
155g plain sweet biscuits
75g butter, melted

Filling
470g can apricot nectar
375g cream cheese, softened
1 tblsp gelatine
1/2 cup castor sugar
1 tblsp lemon juice
1 cup cream, whipped

Method
Crush biscuits in food processor or in a plastic bowl with the end of a rolling pin. Combine biscuit crumbs with melted butter. Press into 8in spring form tin and chill.

Measure one cup of apricot nectar from the can, keep the rest for topping. Pour nectar into saucepan and sprinkle gelatine over the top. Place over low heat and stir until gelatine dissolves, allow mixture to cool and thicken.

Beat soft cream cheese and castor sugar until smooth and creamy, add lemon juice. Beat in cooled apricot mixture and fold in whipped cream. Pour over biscuit base and chill.

Topping
Place 1 tblsp sugar and 3 tblsp cornflour in a saucepan, gradually add remaining apricot nectar. Bring to the boil, stirring constantly. Remove from heat, add 2 tblsp rum. Spread topping on cheesecake and refrigerate until set.

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