Apricot Cheesecake with Macadamia Crust
- Base
- 100g sweet biscuit, crushed
- 1/2 tablespoons desiccated coconut
- 120g butter, melted
- Filling
- 750g block PHILADELPHIA Cream Cheese, softened
- 1/2 cup cream
- 1/2 cup caster sugar
- 1 tablespoon grated lemon rind Safeway 4 ct For $5.00 thru 02/09
- 2 teaspoons vanilla essence
- 2 eggs, lightly beaten
- 440g can apricots, drained and chopped
- 100g macadamia nuts, toasted, chopped
- 2 tablespoons shredded coconut
- Combine biscuits, coconut and butter.
- Press into the base a of a lined 22cm springform tin.
- Chill.
- Beat Philly*, cream, sugar, lemon rind and essence until smooth.
- Add eggs and beat until combined.
- Arrange the apricots over the prepared base and pour over the filling.
- Top with nuts and shredded coconut.
- Bake at 150C for 60 minutes.
- Allow to cool for 1 hour in oven.
- Refrigerate for 4 hours before serving.
base, sweet biscuit, coconut, butter, filling, cream cheese, cream, caster sugar, lemon rind, vanilla essence, eggs, nuts, coconut
Taken from www.kraftrecipes.com/recipes/apricot-cheesecake-macadamia-crust-103183.aspx (may not work)