Apricot Nectar Cheesecake

155g plain sweet biscuits
75g butter, melted
500ml apricot nectar
1 Tbsp gelatine
375g cream cheese, softened
110g caster sugar
1 Tbsp lemon juice
250ml cream
1 Tbsp sugar
3 tsp cornflour

# Crush biscuits and mix with butter, press into the bottom of a 20cm springform tin. Refrigerate 30 mins or until firm.
# Pour 1 cup of nectar into a small saucepan, reserve remainder for the topping. Sprinkle gelatine over nectar in saucepan, place over low heat and stir until gelatine dissolves. Cool until thickened slightly. Beat cream cheese and sugar in a bowl with electric mixer until smooth. Add lemon juice. Beat in apricot mixture then fold in whipped cream.
# Pour cheesecake mixture over base, refrigerate 3 hours or until set. Pour topping over cheesecake, refrigerate overnight.
# Topping: Combine sugar and cornflour in small saucepan, gradually stir in reserved nectar. Bring to boil, stirring constantly until mixture boils and thickens slightly. Cool.

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