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Apricot Cheesecake

Serves 10


  • 1 1/3 cups plain sweet biscuit crumbs
  • 75g Australian butter
  • 2 cups apricot nectar
  • 1 tablespoon gelatine
  • 375g Australian cream cheese, softened
  • 1/2 cup caster sugar
  • 1 tablespoon lemon juice
  • 1 cup Australian cream, whipped
  • 1 tablespoon caster sugar, extra
  • 3 teaspoons cornflour
Download Recipe (PDF)


  1. Combine the biscuit crumbs and butter and press firmly into the base of a 20cm springform pan. Refrigerate. In a saucepan heat 1 cup apricot nectar and gelatine, stirring until the gelatine dissolves. Allow to cool slightly. Beat cream cheese, sugar, lemon juice and apricot mixture until smooth and creamy. Fold in cream. Pour mixture into pan and refrigerate for 2 hours or until firm. Place sugar and corn flour in a saucepan and blend in the remaining apricot nectar. Stirring constantly, bring to the boil then allow to cool slightly. Pour over cheesecake and refrigerate until set.


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