Apricot Cheesecake with Macadamia Crust

  1. Combine biscuits, coconut and butter.
  2. Press into the base a of a lined 22cm springform tin.
  3. Chill.
  4. Beat Philly*, cream, sugar, lemon rind and essence until smooth.
  5. Add eggs and beat until combined.
  6. Arrange the apricots over the prepared base and pour over the filling.
  7. Top with nuts and shredded coconut.
  8. Bake at 150C for 60 minutes.
  9. Allow to cool for 1 hour in oven.
  10. 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)

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