is a delicious alternative to fruit cake, Christmas pudding and mince pies. It is relatively easy to make and will impress the most discerning guest.
INGREDIENTS
Base
250g butternut snap biscuits90g butter, melted
Filling
500g cream cheese, softened
2/3 cup caster sugar
2 eggs, lightly beaten
2/3 cup sour cream
2 tblsp coconut flavoured liquer or 2 tsp coconut essence
80g glace pineapple, chopped
80g glace peaches, chopped
80g glace apricots, chopped
100g glace red cherries, halved
2 tblsp apricot jam
METHOD
Base
Crush biscuits in a food processor or with the end of a rolling pin. Add melted butter and mix well. Press biscuit mixture into the base of a lightly greased 22cm springform cake tin. Refrigerate for half an hour.
Filling
Using an electric mixer, beat cream cheese and caster sugar until smooth. Add eggs and beat well. Add sour cream and liquer and stir to combine.
Place cake tin on a baking tray and pour cream cheese mixture over biscuit base. Bake for 40 minutes and 160 degrees celsius. Remove cheesecake from oven and spriinkle with combined glace fruits. Bake for a further 20 minutes or until cheesecake is cool. If fruit starts to brown cover with a piece of aluminium foil.
Turn oven off and allow cheesecake to cool in the oven with the door slightly ajar. Cover cheesecake with plastic wrap and refrigerate overnight.
Place apricot jam in a bowl and microwave on med-high for 30 seconds or until melted. Brush jam over the top of cheesecake. Gently remove the side of cake tin and serve.
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