Apricot Cream Cheesecake is a no-bake cheesecake It is light and airy with just a hint of the apricot flavour. Lightly fruity it is sure to please everyone.
155g plain vanilla biscuit cookies
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 the biscuit cookies in food processor or in a heavy plastic bag with a rolling pin. Combine biscuit cookie crumbs with the melted butter. Press into 8in spring form tin and chill.
Measure one cup of apricot nectar, keep the rest for the topping. Pour the apricot 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.
1 tablespoon sugar
3 tablespoons cornstarch
Reserved apricot nectar
Fresh whipped cream
2 tablespoons Rum
Place the sugar and cornstarch in a small saucepan gradually add the remaining apricot nectar.
Place the saucepan on the stove over medium heat.
Bring the mixture to a boil, stirring constantly.
When thickened remove from the heat.
Add the rum and stir until fully blended.
Spread the topping onto the Apricot Cream Cheesecake and then refrigerate until set.
Garnish with fresh whipped cream just before serving.
Dec 04, 14 08:14 PM
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