Apricot Cheesecake

Serves 8-10 (1 cheesecake)


For the base:

  • 155g plain sweet biscuits (such as arrowroot or Graham cracker)
  • 75g butter

For the filling:

  • 470g can apricot nectar

  • 1 tablespoon gelatine

  • 375g cream cheese

  • 125g castor sugar

  • 1tbsp lemon juice

  • 300ml thickened cream

For the topping:

  • 1 tbsp caster sugar

  • 3 tsp corn flour


For the base:

  1. Finely crush biscuits and combine with melted butter. Mix well.
  2. Press mixture firmly on to base of 20cm greased springform pan, refrigerate for 1 hour.

For the filling:

  1. Measure 1 cup apricot nectar from can (reserve remainder for topping).

  2. Pour nectar into small saucepan, sprinkle gelatine over.

  3. Place over low heat and stir until gelatine dissolves:allow to cool and thicken slightly.

  4. Beat softened cream cheese and sugar until mixture is smooth and creamy, add lemon juice.

  5. Beat in apricot mixture, then fold in whipped cream.

  6. Pour mixture into crumb crust, refrigerate 2 hours or until firm.

For the topping:

  1. Place sugar and corn flour in saucepan, gradually stir in reserved apricot nectar.

  2. Bring mixture to boil, stirring constantly, remove from heat, add 2 teaspoons rum.

  3. Continue stirring for a few minutes to allow mixture to cool slightly.

  4. Spread topping over cheesecake, refrigerate until topping sets.

  5. Serve cold with fresh apricot if desired.