Brandied Apricot Cheesecake

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Brandied Apricot Cheesecake

Brandied Apricot Cheesecake is a traditional American recipe for a classic cheesecake with a Graham cracker crust filled with a cream cheese mix topped with apricot slices covered in a currant jelly and cognac glaze. The full recipe is presented here and I hope you enjoy this classic American version of: Brandied Apricot Cheesecake.

prep time

10 minutes

cook time

5 minutes

Total Time:

15 minutes

Additional Time:

(+3 hours chilling)

Serves:

Rating:

Tags : Milk Recipes Cheese Recipes Cake Recipes USA Recipes

Ingredients:

240g cream cheese, softened (or you can use my home-made cream cheese recipe to prepare your own)
420ml milk, divided
60ml cognac (or other brandy)
1 box (90g) instant vanilla pudding mix
1 graham cracker cheesecake crust (20cm)
300g fresh apricot, sliced and pitted
60ml currant jelly
2 tsp cognac

Method:

Add the cream cheese to a bowl and cream until soft then blend in 120m of the milk. Stir in the pudding mix then add the remaining milk and the 60ml cognac. Beat slowly until well mixed then pour into the crust. Set aside in the refrigerator to chill for 1 hour.

After this time arrange the apricot slices attractively over the top. Meanwhile, heat the jelly and the cognac together until liquid. Pour over the peaches then place in the refrigerator and allow to chill for 2 hours before removing the springform pan, transferring to a chilled plate and serving.