1 packet orange jelly, dissolved in 250ml boiling apricot juice
250g creamed cottage cheese
1 can (410g) apricot halves, drained but retain the juice
1 can (410g) evaporated milk, well chilled
Cream for decorating
Instructions
Mix crumbs and butter together and press into a 20cm greased pie plate and refridgerate.
Once jelly has cooled, add cottage cheese and apricots. Stiffly beat milk and fold apricot/cheese mixture into it.
Pour into prepared pie shell and refridgerate until set.
Decorate with whipped cream.
Originally Submitted
10/24/2012
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