Apricot chiffon no - bake cheesecake
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Apricot chiffon no - bake cheesecake
  Cheesecakes    Apricots  
Last updated 6/12/2012 1:04:48 AM. Recipe ID 29460. Report a problem with this recipe.
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      Title: Apricot chiffon no - bake cheesecake
 Categories: Cheesecakes
      Yield: 4 Servings
 
  1 1/2 lb Cream cheese; room
           -temperature
      1 c  Granulated sugar
      1 tb Each fresh grated orange &
           -lemon peel
      1 ts Vanilla extract
      2    Envelopes unflavored gelatin
    1/4 c  Orange Juice; fresh squeezed
           Apricot Puree; (recipe
           -below)
      1 pt Whipping cream; lightly
           -whipped
           Nut crust; made with pecans
 
  In a large bowl beat cream cheese, sugar, citrus peels and vanilla
  with an electric mixer until light and fluffy. Sprinkle gelatin over
  orange juice mixed with 1/4 cup water in a small saucepan. Stir over
  moderate heat until gelatin is completely dissolved and liquid is
  almost boiling. Remove from heat. Whisk or stir Apricot Puree into
  cream cheese mixture. Whisk or stir in gelatin and then the lightly
  whipped cream. Scrape into Nut Crust. Tap on counter to break any
  large air bubbles.
  
  Cover and refrigerate at least 4 hours, until firm. Before serving,
  wipe outside of pan with a sponge dipped in very hot water; run a
  thin metal spatula around cheesecake and remove sides of springform
  pan. Makes 16 servings.
  
  APRICOT PUREE: Simmer 8 ounces dried apricots with 1 1/2 cups water
  in a heavy stainless saucepan about 15 minutes, until very soft.
  Puree smooth in a blender or food processor, adding 1 tablespoon
  lemon juice and 2 tablespoons each Apry (tart apricot liqueur) and
  dark rum. Let cool while you make the crust.
  
  Recipe 




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Recipe ID 29460 (Apr 03, 2005)

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