• 1 cup sweet biscuit crumbs
• 1/3 cup butter, melted
• 500 g block cream cheese, softened
• 1 tbsp gelatine dissolved in ¼ cup water
• 400 g can condensed milk
• ½ cup lemon juice
• ½ cup apricot puree
• 1 tbsp orange-flavored liqueur (optional)
• 2 cans KOO apricot halves, drained
• Flaked almonds

Kitchen gadgets:

20 cm spring form pan, whisk, blender

Preparation method:

Combine biscuit crumbs and butter, press into base of spring form pan and chill.
To make apricot puree: drain a can of apricots & puree in a blender.
Beat cream cheese until smooth, add gelatine mixture, condensed milk, lemon juice and apricot puree. Pour into crumb base. Chill for 2-3 hours.
Top with apricot halves and sprinkle almond flakes on top.

Courtesy of KOO