Apricot & coconut cheesecake

Tempt your family with this lush cheesecake.
Joe Filshie

Note: You will need to chill this for 2 hours, 30 minutes. 




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.


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.


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.


Remove from the springform pan and serve wedges with whipped cream, Apricot Glaze and apricot halves if desired. Garnish with some shredded toasted coconut.

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.

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