Cheesecake ( apricot )

4 servings

Ingredients

Quantity Ingredient
1½ cup Graham cracker crumbs
3 tablespoons Sugar
¼ cup Butter

Directions

FILLING:

2 (17 oz.) cans apricot halves

1 env. plus 1 tsp. plain gelatin ⅓ c. cold water

3 lg. eggs, separated

2 tsp. vanilla

½ c. sugar

2 pkg. (8 oz.) cream cheese, softened GLAZE:

1 c. apricot syrup (reserve from can) 3 tbsp. sugar

1 tbsp. cornstarch

¼ tsp. 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 ¼ cup apricot syrup. Place over hot water; cook, stirring, until slightly thickened, about 10 minutes. R Meanwhile, puree 2 cups apricot halves to get a measure of 1½ cups. Save remaining ½-¾ 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 serve

From: Kaz Langridge Date: 24 Feb 96

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