A delicious and tasty cheesecake that everyone enjoys.
From an old Australian Women's Weekly Recipe Card Library set.


  • Base:

  • 155 g plain sweet biscuits (marie or milk arrowroot)

  • 75 g butter

  • Filling:

  • 1 x 470 g can apricot nectar

  • 1 tablespoon gelatine

  • 1 x 375 g packaged cream cheese

  • .5 cup castor sugar

  • 1 tablespoon lemon juice

  • 1.25 cups cream


  • 1.


  • 2.

    Combine finely crushed biscuit crumbs and melted butter, mix well.

  • 3.

    Press mixture firmly on to base of 20cm springform pan, refrigerate 1 hour.

  • 4.


  • 5.

    Measure 1 cup apricot nectar from can (reserve remainder for topping).

  • 6.

    Pour nectar into small saucepan, sprinkle gelatine over.

  • 7.

    Place over low heat and stir until gelatine dissolves:allow to cool and thicken slightly.

  • 8.

    Beat softened cream cheese and sugar until mixture is smooth and creamy, add lemon juice.

  • 9.

    Beat in apricot mixture, then fold in whipped cream.

  • 10.

    Pour mixture into crumb crust, refrigerate 2 hours or until firm.

  • 11.


  • 12.

    Place 1 tablespoon sugar and 3 teaspoons arrowroot in saucepan, gradually stir in reserved apricot nectar.

  • 13.

    Bring mixture to boil, stirring constantly, remove from heat, add 2 teaspoons rum.

  • 14.

    Continue stirring for a few minutes to allow mixture to cool slightly.

  • 15.

    Spread topping over cheesecake, refrigerate until topping sets.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 263kj
  • Fat Total 19g
  • Saturated Fat 11g
  • Protein 2g
  • Carbohydrate 20g
  • Sugar 14g
  • Sodium 121mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Sheryl58Report
An oldie but a goodie. This one of my favourite cheesecakes.