Apricot Nectar Cheesecake

  • Prep Time:15 minutes
  • Cooking Time:3 hours 15 minutes
  • Serves:10
  • Rating:


  • 1 1/4 cups sweet biscuit crumbs
  • 1 cup apricot nectar
  • 1 cup apricot nectar, extra
  • 1 tablespoon caster sugar, extra
  • 1 tablespoon gelatine
  • 1 tablespoon lemon juice
  • 1/2 cup caster sugar
  • 3 teaspoon cornflour
  • 3/4 cup cream, lightly whipped
  • 425g can apricot halves, drained
  • 500g block PHILADELPHIA Cream Cheese, softened
  • 80g butter, melted


  • Combine biscuit crumbs and butter, press into the base of a lightly greased 22cm springform pan. Chill.
  • Heat apricot nectar in a small saucepan until boiling, take off heat and stir in gelatine until dissolved. Cool.
  • Beat PHILLY, sugar and lemon juice using an electric mixer until smooth. Beat in apricot/gelatine mixture until well combined, then fold through cream. Pour into prepared base and chill until firm.
  • Combine extra apricot nectar, sugar and cornflour in a small saucepan, stir over a medium heat until thickened. Cool completely. To serve, glaze cheesecake and top with apricot halves.
Apricot Nectar Cheesecake


Rate & review

Very Yummy not too sweet

Easy to make. I cheated and instead of folding in cream, i put it in after beating philly til smooth and beat it til i could see it thickened then followed recipe. Turned out lovely.

Posted by: on 25th Dec 2012 5:37pm