Apricot Cheesecake

14 ingredients
5 steps

Ingredients

  • Base
  • 1 cup sweet biscuit crumbs
  • 1/3 cup butter, melted
  • Filling
  • 1 tablespoon gelatine dissolved in
  • 1/4 cup water
  • 500g block PHILADELPHIA Cream Cheese, softened
  • 400g can condensed milk
  • 1/2 cup lemon juice
  • 1/2 cup apricot puree
  • 1 tablespoon Grand Marnier (optional)
  • Topping
  • fresh or canned apricot halves
  • toasted flaked almonds

Directions

  1. 1
    Combine biscuit crumbs and butter, press into base of a 20cm spring form pan and chill.
  2. 2
    Beat Philly* until smooth, add gelatine mixture, condensed milk, lemon juice, apricot puree and Grand marnier.
  3. 3
    Pour into crumb base.
  4. 4
    Chill for 2-3 hours.
  5. 5
    Top with apricot halves and press toasted almond flakes onto sides.

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