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|
|Preparation Time:||30 minutes (plus 2 hours refrigeration time)|
- 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
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.