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Baked Orange and Apricot Cheesecake with Apricot Sauce
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This indulgent cheesecake combines the rich creamy texture of curd cheese (available from the Service Counter or prepacked) with that of milder, lower-fat ricotta.
Serves: 6 - 8
Crush the biscuits in a clean plastic food bag or freezer bag using a rolling pin.
This recipe was first published in September 2003.