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Apricot Cheesecake
This simple cheesecake using a biscuit crumb base can be put together in a matter of minutes, set in 3-4 hours, and eaten in a flash!
Prep time:
Serves:
Serves 6
Refrigeration time: 3-4 hours
Ingredients
- 200g ginger crunch or similar-style biscuits (not ginger snaps)
- 75g butter, melted
- 410g can Wattie's Apricot Halves in Clear Fruit Juice
- 500g pottle cheesecake filling
Tips
Try making this as individual serve cheesecakes - see our serving options below.
Method
1. Crush the biscuits either in a food processor or place in a plastic bag and crush with a rolling pin. Mix with the butter and use to line the base and sides of a 20cm loose bottom flan tin.
2. Strain the Wattie's Apricots in Clear Fruit Juice and discard the juice. Cut the apricot halves into 4 pieces.
3. Fold the apricots with the cheesecake filling to make a smooth mix.
4. Spread into the prepared flan tin and refrigerate for 3-4 hours or until set. Serve in wedges.
Alternatively - Rather than make into a cheesecake, prepare the crumbs and cheeesecake mix to point 3. Take 6 individual serving glasses and layer the crumbs with the cheesecake mix. Garnish with a little grated orange zest. Refrigerate for 15 minute before serving
