Apricot & coconut cheesecake
Note: You will need to chill this for 2 hours, 30 minutes.
Ingredients
250g packet Weet-Bix Go Breakfast Biscuits, apricot coconut fusion
½ teaspoon cinnamon
125g butter, melted
1 cup coconut water
1 tablespoon powdered gelatine
2 x 250g block cream cheese, at room temperature
2/3 cup caster sugar
1 tablespoon lemon juice
2/3 cup thickened cream, lightly beaten
Apricot Glaze, to serve (see below)
Method
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Lightly grease and line the base and sides of a 22cm springform pan. Place the Weet-bix into a bag and crush with a rolling pin. Place into a bowl, add the spice and the melted butter. Mix well. Press into the base of the pan using the back of a spoon. Chill whilst you prepare the filling.
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Place the coconut water into a small pan and allow to heat until boiling. Remove from the heat and sprinkle over the gelatin and whisk until combined. Set aside to cool.
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Beat the cream cheese until smooth, add the caster sugar and lemon juice. Add the cooled gelatine mixture and then the cream. Spoon over the base. Chill for 2 hr 30 min or until set.
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Remove from the springform pan and serve wedges with whipped cream, Apricot Glaze and apricot halves if desired. Garnish with some shredded toasted coconut.
APRICOT GLAZE
Divide a 825g can apricot halves and juice into 2 portions. Reserve one portion for decorating the cheesecake. Puree the remaining fruit and juice with 1 tablespoon each caster sugar and cornflour and 2 tablespoons coconut water. Stir over low heat until thickened. Cool before serving.
