Apricot Cheesecake
155g plain sweet biscuit crumbs
75g butter, melted
Whipped cream and strawberries to decorate
Filling:
1 cup apricot nectar
1 Tbsp gelatine
375g cream cheese
1/2 cup castor sugar
1 Tbsp lemon juice
1 x 300ml thickened cream
Topping:
1 cup apricot nectar
1 Tbsp castor sugar
2 teas gelatine
2 teas orange – flavoured liqueur (optional)
Combine crumbs and butter in a bowl, mix well. Press mixture firmly over the base of 20cm spring – form tin, Refrigerate while preparing filling.
Filling: Combine nectar and gelatine in a small bowl. Stand bowl in pan of simmering water, stir until gelatine has dissolved. Allow to cool and thicken slightly. Beat the softened cream cheese and sugar until smooth and creamy. Beat in apricot mixture and lemon juice. Whip cream until soft peaks form, fold into cheese mixture. Pour mixture into crumb crust, refrigerate until set, several hours.
Topping: Combine apricot nectar and gelatine in a small bowl. Stand bowl in simmering water, stir until dissolved. Add the sugar and liqueur, stir until dissolved, cool slightly. Pour topping over cheesecake layer, refrigerate until set. Decorate with strawberries and cream.