Apricot Nectar Cheesecake

Total Time: 3 hrs 45 mins Preparation Time: 3 hrs 30 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 155 g plain sweet biscuits
• 75 g butter
• 470 g apricot nectar
• 1 tablespoon gelatin
• 375 g low-fat cream cheese
• 1/2 cup caster sugar
• 1 tablespoon lemon juice
• 1 1/4 cups cream
• 1 tablespoon sugar
• 3 teaspoons arrowroot
• reserved apricot nectar
• 2 teaspoons rum

Recipe

• 1 base:.
• 2 combine finely crushed biscuit crumbs and melted butter, mix well. press mixture firmly on to base of 20cm springform tin. refrigerate 1 hour.
• 3 filling:.
• 4 measure 1 cup aricot nectar from can (reserve remainder for topping). pour nectar into small saucepan, sprinkle gelatine over.
• 5 place over low heat and stir until gelatine dissolves; allow to cool and thicken slightly.
• 6 beat softened cream cheese and sugar until mixture is smooth and creamy, add lemon juice.
• 7 beat in apricot mixture, then fold in whipped cream.
• 8 pour mixture into crumb crust, refrigerate 2 hours or until firm.
• 9 topping:.
• 10 place sugar and arrowroot in saucepan. gradually stir in reserved apricot nectar.
• 11 bring mixture to the boil, stirring constantly; remove from heat and add rum.
• 12 continue stirring for a few minutes to allow mixture to cool slightly.
• 13 spread topping over cheesecake, refrigerate until topping sets.