07/03/2019
Gingernut Apricot Nectar Cheesecake Tart
This my revisited version of the 1980s classic Apricot Nectar Cheesecake from the Australian Women's Weekly, with the addition of gingernut biscuits and toasted almonds to bring it into the new century.
The recipe makes either a long rectangular tart or a more classic round one.
Makes:
1 x 13cm x 35cm rectangular, or 1 x 28cm round tart
Prep Time: 30 minutes (plus 2 hours refrigeration time)
Ingredients
- 250g gingernut biscuits
- 1 cup (100g) toasted flaked almonds
- 1 teaspoon cinnamon
- 100g butter, melted
- 470g can apricot nectar
- 2 teaspoons gelatine
- 250g pkt cream cheese, cubed, at room temperature
- 1/4 cup caster sugar
- 2 teaspoons lemon juice
- 1/2 cup cream, whipped
- 1 tablespoon sugar, extra
- 3 teaspoons cornflour
- 2 teaspoons brandy
Method
Combine biscuits, half the almonds and cinnamon in a food processor and blend until finely crushed. Add the butter and blend until combined, stirring if necessary. Press into 1 x 13cm x 35cm rectangular tart tin with removable base (or 1 x 28cm round flan tin with removable base), covering the base and the sides. Use the base of a flat bottomed glass to compress the crumbs. Refrigerate.
Place 1/2 cup nectar in a saucepan, sprinkle gelatine over the top and heat, stirring over low heat until gelatine just dissolves. Allow to cool. Beat cream cheese in an electric mixer with a paddle attachment until soft, add caster sugar and lemon juice and beat until well combined, taking care to ensure there are no lumps. Beat in apricot mixture on slow speed. Fold in cream. Pour into prepared crumb case and refrigerate.
Combine extra sugar and cornflour in a saucepan and mix in 1 cup nectar. Whisk over medium heat until mixture boils and thickens. Allow to cool to room temperature, mix in brandy, and either pour over cheesecake tart in one layer or drizzle over in a swirly pattern. Refrigerate until set. Served garnished with remaining toasted almonds.
Tips
New Recipes
Coriander Turkey Meatballs in Satay Sauce
Turkey mince makes great meatballs, especially when smothered in a peanut satay sauce.
Greek Custard Rolls (Galactobureko Rolls)
These beautiful little pastry rolls with a semolina custard filling are drenched in a sweet sticky honey syrup that is…
Smoked Paprika Chicken with Apple Mint Salad
This is so much more than a chicken salad, particularly if you cook and carve the chicken and serve the…
You may also like
Coriander Turkey Meatballs in Satay Sauce
Turkey mince makes great meatballs, especially when smothered in a peanut satay sauce.
- Desserts ·
Greek Custard Rolls (Galactobureko Rolls)
These beautiful little pastry rolls with a semolina custard filling are drenched in a sweet sticky honey syrup that is so loved by the Greeks. This recipe was handed down to me by my girlfriend Kelly, so in our house,…
- Main Courses ·
Smoked Paprika Chicken with Apple Mint Salad
This is so much more than a chicken salad, particularly if you cook and carve the chicken and serve the warm slices on top of the fresh salad mix.
- Main Courses ·
Baked Sausage, Ricotta and Basil Penne
A tasty pasta bake that can be cooked in a flash.
Tuna, Caper and Tomato Shell Pasta
A quick tasty pasta made with store cupboard ingredients.
Marinara Mornay
Seafood marinara mix in a creamy bechamel is a luscious dish as an entree or main.
- Main Courses ·
Chicken and Fennel Paella Verde
This paella blanca (although I do use a bit of saffron) is a fresh take on this Spanish classic and combines chicken, fennel, zucchini and asparagus with the zing of lemon.
- Main Courses ·
Mexi-Bake
This easy tex-mex flavoured bake makes for a satisfying midweek dinner and also freezes well.
- Sides ·
Charred Zucchini with Dill Lemon Dressing with Toasted Almonds
Charred zucchini ribbons just sing with a lemony dressing imbued with the freshness of dill.
- Barbeque ·
Chargrilled Blue Mackerel with Baba Ganoush Sauce
Blue mackerel is the perfect fish for chargrilling and this creamy style eggplant baba ganoush gives it a middle eastern mood.
Garlic and Oregano Pork Short Ribs
Slow cooking the pork short ribs in this tasty marinade before finishing on the grill is the secret to charred ribs that also fall off the bone.
- Entrees ·
Greek Island Squid with Ouzo Tomato Salsa
This is a unique way to cook squid rings by frying them first before tossing in an ouzo spiked tomato salsa.