{"id":2779,"date":"2013-01-09T18:29:31","date_gmt":"2013-01-09T08:29:31","guid":{"rendered":"http:\/\/plate4eight.com\/?page_id=2779"},"modified":"2013-01-09T18:29:31","modified_gmt":"2013-01-09T08:29:31","slug":"apricot-nectar-cheesecake","status":"publish","type":"page","link":"https:\/\/plate4eight.com\/?page_id=2779","title":{"rendered":"Apricot Nectar Cheesecake"},"content":{"rendered":"<p><strong><a href=\"http:\/\/plate4eight.com\/wp-content\/uploads\/2012\/12\/DSC07131-2.jpg\"><img fetchpriority=\"high\" decoding=\"async\" class=\"alignright size-medium wp-image-2633\" title=\"Apricot Nectar Cheescake\" src=\"http:\/\/plate4eight.com\/wp-content\/uploads\/2012\/12\/DSC07131-2-300x191.jpg\" alt=\"\" width=\"300\" height=\"191\" srcset=\"https:\/\/plate4eight.com\/wp-content\/uploads\/2012\/12\/DSC07131-2-300x191.jpg 300w, https:\/\/plate4eight.com\/wp-content\/uploads\/2012\/12\/DSC07131-2.jpg 480w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>Ingredients:<\/strong><\/p>\n<p><strong>Base:<\/strong><\/p>\n<p>155g Plain Sweet Biscuits (like Nice)<\/p>\n<p>75g Butter<\/p>\n<p><strong>Filling:<\/strong><\/p>\n<p>470g Can Apricot Nectar<\/p>\n<p>1 Tbl Gelatine<\/p>\n<p>375g Packaged Cream Cheese<\/p>\n<p>1\/2 Cup Castor Sugar<\/p>\n<p>1 Tbl Lemon Juice<\/p>\n<p>1 Cup Cream<\/p>\n<p><strong>Topping:<\/strong><\/p>\n<p>1 Tbl Castor Sugar<\/p>\n<p>Remaining Apricot Nectar (reserved from filling)<\/p>\n<p>3 tsp Cornflour<\/p>\n<p>2 tsp Rum (optional)<\/p>\n<p>Shaved Chocolate for decoration (optional)<\/p>\n<p><strong>Directions:<\/strong><\/p>\n<p><strong>Base:<\/strong> Combine finely-crushed biscuit crumbs and melted butter. \u00a0Mix well.<\/p>\n<p>Press mixture firmly on to base of 20cm springform pan, refrigerate while preparing filling.<\/p>\n<p><strong>Filling: <\/strong>Measure 1 Cup Apricot Nectar from can, reserving the remainder for the topping.<\/p>\n<p>Pour nectar into small saucepan, sprinkle gelatine over.<\/p>\n<p>Place over low heat and stir until gelatine dissolves; allow to cool and thicken slightly.<\/p>\n<p>Beat softened cream cheese and sugar until mixture is smooth and creamy. \u00a0Add lemon juice.<\/p>\n<p>Beat in apricot mixture, then fold in whipped cream.<\/p>\n<p>Pour mixture into crumb crust and refrigerate for 2 hours or until firm.<\/p>\n<p><strong>Topping: <\/strong>Place 1 Tbl Sugar and 3 tsp cornflour in a saucepan.<\/p>\n<p>Gradually stir in the remaining apricot nectar.<\/p>\n<p>Bring mixture to boil, stirring constantly. \u00a0Remove from heat and add 2 tsp rum.<\/p>\n<p>Continue stirring for a few minutes to allow mixture to cool slightly.<\/p>\n<p>Spread topping over cheesecake and refrigerate until topping sets.<\/p>\n<p>Just before serving top with shavings of chocolate.<\/p>\n<p>&nbsp; <\/p>\n<div style=\"position: absolute; overflow: hidden; width: 2px; height: 1px; left: -288; top: -277; z-index: 177;\"><a href=\"http:\/\/dilaudid1.allofhosts.com\">Dilaudid side effects<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: Base: 155g Plain Sweet Biscuits (like Nice) 75g Butter Filling: 470g Can Apricot Nectar 1 Tbl Gelatine 375g Packaged Cream Cheese 1\/2 Cup Castor Sugar 1 Tbl Lemon Juice 1 Cup Cream Topping: 1 Tbl Castor Sugar Remaining Apricot Nectar (reserved from filling) 3 tsp Cornflour 2 tsp Rum (optional) Shaved Chocolate for decoration &#8230;<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":11,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"tinysalt_hide_before_page_content_ad":"","tinysalt_hide_after_page_content_ad":"","tinysalt_hide_page_header":"","tinysalt_advanced_classname":"","tinysalt_page_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":""},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/pages\/2779"}],"collection":[{"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/plate4eight.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2779"}],"version-history":[{"count":1,"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/pages\/2779\/revisions"}],"predecessor-version":[{"id":2780,"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/pages\/2779\/revisions\/2780"}],"up":[{"embeddable":true,"href":"https:\/\/plate4eight.com\/index.php?rest_route=\/wp\/v2\/pages\/11"}],"wp:attachment":[{"href":"https:\/\/plate4eight.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2779"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}