A delicious and tasty cheesecake that everyone enjoys.
From an old Australian Women's Weekly Recipe Card Library set.
Combine finely crushed biscuit crumbs and melted butter, mix well.
Press mixture firmly on to base of 20cm springform pan, refrigerate 1 hour.
Measure 1 cup apricot nectar from can (reserve remainder for topping).
Pour nectar into small saucepan, sprinkle gelatine over.
Place over low heat and stir until gelatine dissolves:allow to cool and thicken slightly.
Beat softened cream cheese and sugar until mixture is smooth and creamy, add lemon juice.
Beat in apricot mixture, then fold in whipped cream.
Pour mixture into crumb crust, refrigerate 2 hours or until firm.
Place 1 tablespoon sugar and 3 teaspoons arrowroot in saucepan, gradually stir in reserved apricot nectar.
Bring mixture to boil, stirring constantly, remove from heat, add 2 teaspoons rum.
Continue stirring for a few minutes to allow mixture to cool slightly.
Spread topping over cheesecake, refrigerate until topping sets.
Nutritional analysis per serving (12 servings)
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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