Apricot Honey Cheesecake

 

Apricot Honey Cheesecake


What you need

    Base
  • 1 cup ginger nut biscuit crumbs
  • 2 tablespoons low-fat margarine, melted
    • Filling
  • 500g block PHILADELPHIA Light Cream Cheese, softened
  • 3/4 cup sour cream
  • 1/2 cup honey
  •  2 x 55g eggs
  • 2 tablespoons cornflour
  • 1 tablespoon lemon juice
  • 200g diced dried apricots, soaked in 1 cup water, drained

How to make it

COMBINE biscuit crumbs and margarine then press into the base of a greased 20cm springform pan; chill.

BEAT Philly*, sour cream and honey using an electric mixer, until smooth. Beat in eggs, one at a time, then beat in cornflour and juice until smooth. Stir in the drained apricots.

POUR mixture into the prepared base and bake at 170°C for 45-55 minutes or until just set. Allow to cool in oven with door ajar. Serve chilled or at room temperature.

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