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September
24
2006

APRICOT NECTAR CHEESECAKE

[WW BEST EVER RECIPES P76] 

BASE

155g PLAIN SWEET BISCUITS [ eg NICE]

75g BUTTER

COMBINE FINELY CRUSHED BISCUIT CRUMBS & MELTED BUTTER, MIX WELL. PRESS MIXTURE FIRMLY ONTO BASE OF 20cm SPRINGFORM PAN, REFRIGERATE WHILE PREPARING FILLING.

FILLING

470g CAN APRICOT NECTAR

1 TABLESPOON GELATINE

375g PACKAGED CREAM CHEESE

½ CUP CASTER SUGAR

1 TABLESPOON LEMON JUICE

1 CUP CREAM

MEASURE 1 CUP APRICOT NECTAR FROM CAN [RESERVE REMAINDER FOR TOPPING]. POUR NECTAR INTO SMALL SAUCEPAN, SPRINKLE GELATINE OVER. PLACE OVER LOW HEAT & STIR UNTIL GELATINE DISSOLVES; ALLOW TO COOL & THICKEN SLIGHTLY. BEAT SOFTENED CREAM CHEESE & SUGAR UNTIL MIXTURE IS SMOOTH & CREAMY; ADD LEMON JUICE. BEAT IN APRICOT MIXTURE, THEN FOLD IN WHIPPED CREAM. POUR MIXTURE INTO CRUMB CRUST, REFRIGERATE 2 HOURS OR UNTIL FIRM.

TOPPING

1 TABLESPOON SUGAR

3 TEASPOONS CORNFLOUR

2 TEASPOONS RUM

PLACE SUGAR & CORNFLOUR IN SAUCEPAN, GRADUALLY ADD RESERVED APRICOT NECTAR. BRING MIXTURE TO BOIL, STIRRING CONSTANTLY; REMOVE FROM HEAT & ADD RUM. CONTINUE STIRRING FOR A FEW MINUTES TO ALLOW MIXTURE TO COOL SLIGHTLY. SPREAD TOPPING OVER CHEESECAKE, REFRIGERATE UNTIL TOPPING IS SET.

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