Apricot Cheesecake is light with just a hint of apricot flavour. It is suitable for occasions such as a morning or afternoon tea or even a casual dinner for a few friends.
155g plain sweet biscuits
75g butter, melted
470g can apricot nectar
375g cream cheese, softened
1 tblsp gelatine
1/2 cup castor sugar
1 tblsp lemon juice
1 cup cream, whipped
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.
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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