Apricot Nectar Cheesecake
Base:
155g plain sweet biscuits, crushed
75g butter, melted
1/8 teaspoon cinnamon or ground ginger
Filling:
470g can apricot nectar (1 cup for filling, remainder for topping)
2 tablespoons gelatine
375g cream cheese, softened
1/2 cup caster sugar
1 tablespoon lemon juice
1 cup whipped cream
Topping:
1 tablespoon sugar
3 teaspoons cornflour
remainder of apricot nectar (approx 200ml)
In a large bowl, mix together spice (ginger or cinnamon) with the biscuit crumbs.
Stir in melted butter.
Press biscuit mixture into a greased cheesecake pan (springform pan), ensuring to completely cover base as well as up the sides.
Place in refrigerator to set.
Mix 1 cup apricot nectar with gelatine and warm in a saucepan until gelatine is dissolved.
Whip cream.
Beat together cream cheese, sugar and lemon juice.
Mix cream cheese mixture with cream and nectar.
Combine well.
Pour over biscuit base and return to refrigerator to set (approx 4 hours).
Prepare topping when cheesecake has set.
Mix cornflour, sugar and remaining apricot nectar together.
Heat in a saucepan until mixture has thickened.
Pour over cheesecake.
Set in fridge (approx 2 hours).
Cheesecake can be enjoyed with or without the topping.
Serves: 8.
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