Orange Peach Nectar Cheesecake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The original recipe calls for apricot nectar.I used the orange peach nectar,which I like most.You can substitute it with any other fruit nectar such as mango or blackberrys.The texture is so smooth and so rich... Ingredients:
crust |
155grams plain sweet biscuits |
75 grams butter melted |
filling |
2 cups orange peach nectar or any other fruit nectar of your choice |
1 tbsp gelatine |
375 grams cream cheese, softened |
110 grams icing (powder) sugar |
1 tbsp lemon juice |
1 cup cream, whipped |
topping |
1 tbsp sugar |
3 tsp corn flour |
Directions:
1. Lightly grease sides and bottom of 21cm spring form loose bottomed pan
2. With butter.
3. Grind biscuits in a food processor, add melted butter and press in the
4. Bottom of the pan. Cover and chill 30 minutes.
5. Pour 1 cup of the nectar into a small saucepan; reserve the remaining
6. For the topping. Sprinkle gelatine over nectar in saucepan, place over low heat
7. And stir till gelatine dissolves; cool till thickened slightly. In a small bowl, beat cream cheese and sugar till smooth; add lemon juice .Beat in apricot mixture, and then fold
8. In whipped cream.
9. Pour cheesecake mixture into pan; refrigerate 3 hours. Pour topping over cheesecake,
10. Refrigerate 3-4 hours or overnight.
11. Topping:
12. Combine sugar and corn flour in small saucepan; gradually stir in reserved nectar.
13. Bring mixture to a boil, stirring constantly till mixture boils and thickens slightly;
14. Cool.
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