1. Place all Group 1 ingredients in mixing bowl.
2. Whisk for 1 minute on low speed.
3. Scrape down.
4. Whisk for 5-7 minutes on top speed.
5. Using a 25 cm x 6 cm deep hoop with a 1 cm thick sponge on bottom, place well-drained apricot
halves on top, then spread remaining ⅔ on top of apricots.
6. Smooth top and refrigerate overnight.
7. Decorate with rosette of cream and apricot ½ dipped in HADEJA FLAN GEL on each portion.
A cherry flavoured cheesecake
Cheesecake – Light Texture (Using Bakels Gourmet Cheesecake Mix)