Apricot Nectar Cheesecake Recipe

Name: Apricot Nectar Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: BASE; 155 g plain sweet biscuits; 75 g butter; FILLING; 470 g apricot nectar; 1 tablespoon gelatin; 375 g low-fat cream cheese; 1/2 cup caster sugar; 1 tablespoon lemon juice; 1 1/4 cups cream; TOPPING; 1 tablespoon sugar; 3 teaspoons arrowroot; reserved apricot nectar; 2 teaspoons rum

Servings: persons

BASE
155 g plain sweet biscuits
75 g butter
FILLING
470 g apricot nectar
1 tablespoon gelatin
375 g low-fat cream cheese
1/2 cup caster sugar
1 tablespoon lemon juice
1 1/4 cups cream
TOPPING
1 tablespoon sugar
3 teaspoons arrowroot
reserved apricot nectar
2 teaspoons rum

1
BASE:
2
Combine finely crushed biscuit crumbs and melted butter, mix well. Press mixture firmly on to base of 20cm springform tin. Refrigerate 1 hour.
3
FILLING:
4
Measure 1 cup aricot nectar from can (reserve remainder for topping). Pour nectar into small saucepan, sprinkle gelatine over.
5
Place over low heat and stir until gelatine dissolves; allow to cool and thicken slightly.
6
Beat softened cream cheese and sugar until mixture is smooth and creamy, add lemon juice.
7
Beat in apricot mixture, then fold in whipped cream.
8
Pour mixture into crumb crust, refrigerate 2 hours or until firm.
9
TOPPING:
10
Place sugar and arrowroot in saucepan. Gradually stir in reserved apricot nectar.
11
Bring mixture to the boil, stirring constantly; remove from heat and add rum.
12
Continue stirring for a few minutes to allow mixture to cool slightly.
13
Spread topping over cheesecake, refrigerate until topping sets.

824

kcal

Calories

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.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: BASE, 155 g plain sweet biscuits, 75 g butter, FILLING, and more.

Yes, Apricot Nectar Cheesecake 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 Nectar Cheesecake

How did you like this recipe?

Frequently Asked Questions