Apricot Nectar Cheesecake

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  1. Line side of 21cm springform tin with baking paper.

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  2. Proces biscuits until mixture resembles fine breadcrumbs. Add butter; process until just combined.

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  3. Using one hand, press crumb mixture evenly over base of tin. Cover, refrigerate 30 minutes or until firm.

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  4. Meanwhile, pour 1 cup of the apricot nectar into small saucepan; reserve remaining apricot nectar for the topping. Sprinkle gelatine over nectar in saucepan; place over low heat and stir until gelatine dissolves; cool until thickened slightly. Beat cream cheese and sugar in small bowl with electric mixer until smooth, add lemon juice. Beat in apricot mixture, then fold in whipped cream.

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  4. Pour cheesecake mixture into tin; refrigerate 3 hours. Pour topping over cheesecake, refrigerate overnight.

Topping

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  5. Combine sugar and cornflour in small saucepan; gradually stir in reserved apricot nectar.

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  6. Bring mixture to a boil, stirring constantly, until mixture boils and thickens slightly; cool.