Mum's Apricot Cheesecake Recipe
Base
155 grams plain bickies crushed
75g butter
Combine finely crushed bickie crumbs & butter mix well
Press mixture firmly onto base of dish
Refrigerate for 1 hour
Filling
470 gram can apricot nectar (big can
1 tablespoon gelatin
375 grams of cream cheese (
¼ cup caster sugar
1 tble spoon lemon juice extra
1 & ¼ cup of whipped cream
Measure 1 cup of nectar (rest for topping
Pour nectar into small saucepan sprinkle gelatin over place on low heat & stir until gelatin dissolves (no crystals left)
Allow to cool & thicken slightly don’t use hot
Beat softened cream cheese & sugar until smooth & creamy add lemon juice
Beat in apricot gelatin mixture then fold in the whipped cream gently
Then pour this mixture into crumb base then refrigerate for 2 hours or until firm
Topping
1 tble spoon sugar
3 teaspoons of corn flour
Into a saucepan stir in the remaining apricot nectar bring mixture to boil & stir constantly
Once it boils it will thicken as it starts to thicken it will get stripes through it when it comes to a boil it will get the glossy & orange the thicker u want the more c flour
Once thickened take off the heat let it cool a little then add brandy continue stirring for a couple of minutes
Spread over top of set cheesecake
Refrigerate until top set.
Enjoy!
