Apricot and Lemon Cheesecake

1. 1

   Combine biscuit crumbs and butter.

2. 2

   Press into base of a 22cm spring form pan and chill.

3. 3

   Stir gelatine into apricot nectar, heat in saucepan or microwave on HIGH for 45 seconds, until dissolved.

4. 4

   Beat Philly* until smooth, add sugar, lemon juice, gelatine mixture and cream.

5. 5

   Pour into crumb base, chill until firm.

6. 6

   Combine in a saucepan the nectar, sugar and cornflour and stir over a medium heat until boiled and thickened.

7. 7

   Allow to cool.

8. 8

   Decorate the cheesecake with apricot halves and cherries then spoon over the prepared glaze.

9. 9

   Chill until required

* Per serving · 4 servings · Values may vary.

No additional tips available.