Superfecta apricot cheesecake

Name: Superfecta apricot cheesecake
Yield: 8 servings
Cuisine: Boil
Ingredients: 1.00 butter melted; 1.00 apricots tinned and halved; 1.00 orange jelly powder; 250.00 g cottage cheese smooth; 250.00 ml cream fresh, whipped to stiff peaks; 0.00 apricots halved or chopped nuts, for decorating

8 servings

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Dairy

By Food24 November 03 2009

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Ingredients (6)

CRUST

1.00

butter — melted

FILLING

1.00	apricots — tinned and halved
1.00	orange jelly powder
250.00 g	cottage cheese — smooth
250.00 ml	cream — fresh, whipped to stiff peaks
0.00	apricots — halved or chopped nuts, for decorating

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Method:

CRUST
Mix the biscuit crumbs and melted butter and press onto the base and up the sides of a 20 to 22 cm pie dish.
FILLING
Drain the apricots, reserving the liquid.
Heat the liquid and stir in the jelly powder to dissolve.
Remove from the heat and leave to cool.
Purée the apricots in a food processor and add to the jelly mixture along with the cottage cheese.
Fold in the whipped cream and pour the mixture into the pie crust.
Refrigerate until set and then decorate with apricots or chopped dates before serving.