Apricot Honey Cheesecake

1. 1

   Combine biscuit crumbs and margarine then press into the base of a greased 20cm springform pan; chill.

2. 2

   Beat Philly*, sour cream and honey using an electric mixer, until smooth.

3. 3

   Beat in eggs, one at a time, then beat in cornflour and juice until smooth.

4. 4

   Stir in the drained apricots.

5. 5

   Pour mixture into the prepared base and bake at 170C for 45-55 minutes or until just set.

6. 6

   Allow to cool in oven with door ajar.

7. 7

   Serve chilled or at room temperature.

No additional tips available.