Apricot Cheesecake

An old classic recipe that has been passed down for generations, this also appeared in a woman’s weekly cook book many decades ago and forms the basis of any good cheesecake. Apricot can be substituted for mango or you can experiment once you get the recipe right.

INGREDIENTS

Base

  • 5 oz plain sweet biscuits
  • 2 ½ oz butter, melted

Filling

  • 15 oz can apricot nectar
  • 1tbl/spn  gelatine
  • 12 oz cream cheese
  • ½ cup castor sugar
  • 1 tblspn lemon juice
  • 1 cup cream
Ginger Mint Cheesecake

Ginger Mint Cheesecake – Recipe variation

METHOD

  1. combine crushed crumbs with butter
  2. press into 8in springform pan, chill
  3. measure 1 cup nectar, pour into pan
  4. sprinkle with gelatine
  5. stir over low heat till gelatine dissolves
  6. allow to cool and slightly thicken
  7. beat softened cream cheese  till smooth
  8. add lemon juice
  9. beat in apricot mixture, then fold in whipped cream
  10. pour into crust
  11. put 1 tblspn sugar & 3 tspns cornflour in pan
  12. gradually stir in remaining nectar
  13. bring to boil, remove from heat
  14. add 2 tspns rum, stir to allow to cool slightly
  15. spread over cheese mixture, chill till set

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