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. ---------------------------------------------------------------------------
Nutrition
Ingredients
