Apricot Nectar Cheesecake Recipe ive been making this cheesecake for years and it always gets rave reviews. its light and delicate and I would recommend it to anyone.
Serves: 8
Ingredients:
155g plain sweet biscuits
75g butter, melted
2 cups (500ml) apricot nectar
1 tablespoon gelatine
375g cream cheese, softened
1/2 cup (110g) caster sugar
1 tablespoon lemon juice
1 cup (250m1) cream
Toppings:
1 tablespoon sugar
3 teaspoons cornflour
Method:
Line side of 21cm springform tin with baking paper. Process biscuits until mixture resembles fine breadcrumbs. Add butter; prœess until just combined.
Using one hand, press crumb mixture evenly over base of tin. Cover; refrigerate 30 minutes or until firm.
Meanwhile, pour 1 cup of the apricot nectar into small saucepan; reserve remaining apricot nectar 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 small bowl with electric mixer until smooth, add lemon juice. Beat in apricot mixture, then fold in whipped cream.
Pour cheesecake mixture into tin; refrigerate 3 hours. Pour topping over cheesecake, refrigerate overnight.
For Topping:
Combine sugar and cornflour in small saucepan; gradually stir in reserved apricot nectar. Bring mixture to a boil, stirring constantly, until mixture boils and thickens slightly; cool.
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| Apricot Nectar Cheesecake Recipe |