Apricot cheesecake
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Apricot cheesecake
  Cheesecakes    Apricots  
Last updated 6/12/2012 1:04:48 AM. Recipe ID 29454. Report a problem with this recipe.
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      Title: Apricot cheesecake
 Categories: Cheesecakes
      Yield: 1 Servings
 
  1 1/2 c  Graham cracker crumbs
      3 tb Sugar
    1/4 c  Butter
           FILLING:
      2    (17 oz.) cans apricot
           Halves
      1    Env plus 1 tsp. plain
           Gelatin
    1/3 c  Cold water
      3 lg Eggs, separated
      2 ts Vanilla
    1/2 c  Sugar
      2 pk (8 oz.) cream cheese,
           Softened
           GLAZE:
      1 c  Apricot syrup (reserve from
           Can)
      3 tb Sugar
      1 tb Cornstarch
    1/4 ts Vanilla
 
  Mix crust ingredients together and press into bottom and against
  sides of a 9 inch springform pan. Bake in a 350 degree oven for 10
  minutes. Cool before filling. Drain apricots, saving syrup. Sprinkle
  gelatin over cold water in top of double boiler; let stand 5 minutes.
  Mix in lightly beaten egg yolks and 1/4 cup apricot syrup. Place over
  hot water; cook, stirring, until slightly thickened, about 10
  minutes. Remove from heat, stir in vanilla and cool to lukewarm.
  Meanwhile, puree 2 cups apricot halves to get a measure of 1 1/2
  cups. Save remaining 1/2-3/4 cup apricot halves for topping. Beat egg
  until it forms a stiff meringue. Set aside. With same beater, beat
  cream cheese with egg yolk mixture and pureed apricots. Fold in
  meringue; pour into crust. Chill several hours until firm. While cake
  is chilling, prepare Apricot Glaze. Combine all ingredients in a
  saucepan and cook over medium-high heat until mixture comes to a boil
  and thickens. Cool slightly before glazing cheesecake. Trim top of
  cake with remaining apricot halves and the Apricot Glaze.
  
  File




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Recipe ID 29454 (Apr 03, 2005)

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