Apricot Cheesecake

By TheresaJ

Ingredients

• fresh or canned apricot halves
• toasted flaked almonds
• 1 cupsweet biscuit crumbs
• 1 tablespoongelatine dissolved in
• 1 tablespoonGrand Marnier (optional)
• 1/2 cupapricot puree
• 1/2 cuplemon juice
• 1/3 cupbutter, melted
• 1/4 cupwater
• 400 g cancondensed milk
• 500 gblock PHILADELPHIA Cream Cheese, softened

Preparation

Step 1

Combine biscuit crumbs and butter, press into base of a 20cm spring form pan and chill.
Beat Philly* until smooth, add gelatine mixture, condensed milk, lemon juice, apricot puree and Grand marnier. Pour into crumb base. Chill for 2-3 hours.
Top with apricot halves and press toasted almond flakes onto sides.