Apricot Cheesecake with Macadamia Crust Recipe

Name: Apricot Cheesecake with Macadamia Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Base; 100g sweet biscuit, crushed; 1/2 tablespoons desiccated coconut; 120g butter, melted; Filling; 750g block PHILADELPHIA Cream Cheese, softened; 1/2 cup cream; 1/2 cup caster sugar; 1 tablespoon grated lemon rind Safeway 4 ct For $5.00 thru 02/09; 2 teaspoons vanilla essence; 2 eggs, lightly beaten; 440g can apricots, drained and chopped; 100g macadamia nuts, toasted, chopped; 2 tablespoons shredded coconut

Servings: persons

Base
100g sweet biscuit, crushed
1/2 tablespoons desiccated coconut
120g butter, melted
Filling
750g block PHILADELPHIA Cream Cheese, softened
1/2 cup cream
1/2 cup caster sugar
1 tablespoon grated lemon rind Safeway 4 ct For $5.00 thru 02/09
2 teaspoons vanilla essence
2 eggs, lightly beaten
440g can apricots, drained and chopped
100g macadamia nuts, toasted, chopped
2 tablespoons shredded coconut

1
Combine biscuits, coconut and butter.
2
Press into the base a of a lined 22cm springform tin.
3
Chill.
4
Beat Philly*, cream, sugar, lemon rind and essence until smooth.
5
Add eggs and beat until combined.
6
Arrange the apricots over the prepared base and pour over the filling.
7
Top with nuts and shredded coconut.
8
Bake at 150C for 60 minutes.
9
Allow to cool for 1 hour in oven.
10
Refrigerate for 4 hours before serving.

1136

kcal

Calories

104

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Base, 100g sweet biscuit, crushed, 1/2 tablespoons desiccated coconut, 120g butter, melted, and more.

Yes, Apricot Cheesecake with Macadamia Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot Cheesecake with Macadamia Crust

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