Apricot Cheesecake Slice
10/9/2006
Serves 18
If you're a fan of cheesecake, you'll love this apricot slice version.
Ingredients
| 250 g | Digestive biscuits |
| ¼ cup | Sugar |
| 90 g | Butter |
| 250 g | Cream cheese |
| ½ cup | Sugar |
| 1 | Lemon |
| 1 tbsp | Gelatine |
| ½ cup | Water |
| 1 cup | Cream |
| 410 g | Apricot halves |
Directions
- Place biscuit crumbs, sugar and butter (melted) in a bowl and stir to com-bine. Spread evenly into the prepared tin and press down well.
- In a bowl with an electric mixer, beat cream cheese, sugar and juice of one lemon together until smooth.
- Sprinkle gelatine over measured boiling water in a small bowl or cup and stir until gelatine has completely dissolved. Set aside to cool a little, then stir gelatine mixture into cream cheese mixture.
- Whip cream until stiff peaks form, then fold into cream cheese mixture. Fold in chopped apricots. Pour filling over prepared base and refrigerate for at least 6 hours, but preferably overnight to set.
- Slice to serve. Store covered in the fridge.
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