Apricot Cheese Cake
|Granulated sugar||3 Ounce|
|Apricots||1 Pound, halved and stoned|
|Semisweet biscuit||8 Ounce, crushed|
|Butter/Block margarine||6 Ounce, melted|
|Mixed spice||1 Teaspoon|
|Caster sugar||2 Ounce|
|Powdered gelatin||4 Teaspoon|
|Cream cheese||8 Ounce|
|Cottage cheese||8 Ounce|
|Condensed milk||1 1⁄4 Can (12.5 oz) (Or 1 Large Can)|
Dissolve the granulated sugar in the water in a saucepan. Add the apricot halves and poach gently until tender. Then chop roughly.
Mix the biscuit crumbs with the melted butter or margarine, spice and caster sugar. Use three-quarters of the crumb mixture to line the bottom and sides of 21.5 cm (8i inch) spring-release mould (bottom-lined with non-stick paper). Refrigerate until set.
Sprinkle the gelatin over the lemon juice in a heatproof cup to soften it. Place in a pan of hot water and stir to dissolve the gelatin. Put the lemon rind, cheeses, condensed milk and gelatin in a blender and blend until smooth. Fold in the chopped apricots. Pour the mixture into the crumb case. Scatter the remaining crumbs over and refrigerate until set.
Turn out, upside-down, dredge heavily with icing sugar and mark with a lattice design, using a knife.