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Grandpa Pencil's
Recipe for

Apricot Cheesecake


 


Apricot Cheesecake

Ingredients

  • 250 g (10 oz) pack of Jam Swiss Rolls
  • 2 packs Orange Jelly Crystals
  • 200 ml (1 cup) boiling Water
  • 1 kg (5 cups) Ricotta Cheese
  • 1 large can Apricot Halves In Syrup
  • 200 ml (1 cup) boiling Water

 

 

You will need
A 24 cm spring form tin, a saucepan, a blender, a mixing bowl and a wooden spoon

 

Directions

  • Grease a 24 cm (9 1/2 in) spring form tin and line the base and sides with baking paper
  • Cut Swiss rolls into 1 cm ( a bit under 1/2 inch) slices and cover the base of the tin
  • Dissolve 1 packet of Jelly Crystals in 200 ml (1 cup) of boiling water and allow to cool
  • Blend the cheese until smooth and add the dissolved jelly mixture
  • Grease a 24 cm (9 1/2 in) spring form tin and line the base and sides with baking paper
  • Cut Swiss rolls into 1 cm ( a bit under 1/2 inch) slices and cover the base of the tin
  • Dissolve 1 packet of Jelly Crystals in 200 ml (1 cup) of boiling water and allow to cool
  • Blend the cheese until smooth and add the dissolved jelly mixture
  • Blend this mixture until smooth and fully combined and pour over the jam rolls
  • Cover and refrigerate until set
  • Dissolve 1 packet of jelly crystals in 200 ml of boiling water. Cool and refrigerate until partially set
  • Arrange apricots over cheesecake in the tin
  • Spoon the partially set jelly over the cheesecake
  • Cover and refrigerate until set

 


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Published by Robin A Cartledge ~ ABN 19 924 273 138 ~ Low Head, Tasmania ~ Contact/Comment