The best delicious Apricot Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Apricot Cheesecake recipe today!
Hello my friends, this Apricot Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Apricot Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Apricot Cheesecake.
What Makes This Apricot Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Apricot Cheesecake.
Ready to make this Apricot Cheesecake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
Yields
1 Servings
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