Apricot Cheesecake with Sauce
Ingredients
- 1/2 cup melted butter
- 1 1/2 cups ground biscuits
- 4 packages of 200g cream cheese
- 1 1/3 cups sugar
- 1 tablespoon flour
- 1 tablespoon starch
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 package 250ml apricot nectar
Apricot sauce
- 1 package 250ml apricot nectar
- 2 tablespoons starch
- 1 tablespoon sugar
Preparation
Mix the butter with the biscuits and spread the mixture in the base and sides of a 9-inch springform pan and set aside.
Preheat the oven to 325°F.
Beat the cream cheese until smooth, add the sugar, flour, starch, and vanilla and beat until smooth, then add the eggs and apricot nectar and pour the mixture into the pan over the biscuit base.
Bake for 60 minutes until set and golden brown, let it cool in the pan, then refrigerate for 6 to 12 hours.
Mix the apricot nectar with the starch and sugar, bring to a boil over low heat with constant stirring for 1 minute, then spread over the cake or serve alongside.
