Apricot Cheesecake Recipe
Ingredients
| Graham cracker crumbs | 1 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Butter/Margarine | 1/4 Cup (16 tbs), melted | |
| Apricot | 1 Can (10oz) | |
| Gelatine | 2 Tablespoon | |
| Milk | 3/4 Cup (16 tbs) | |
| Eggs | 3 Small, separated | |
| Cream cheese | 1 , softened | |
| Cottage cheese | 2 Cup (16 tbs), sieved | |
| Sweetened condensed milk | 1 1/3 Cup (16 tbs) | |
| 2 tablespoons realemon lemon juice | ||
| Cornstarch | 1 Tablespoon | |
Directions
Preheat oven to 350°F.
Combine crumbs, sugar and butter; mix well.
Press to bottom and up 1 inch around sides of 10 inch spring form pan.
Bake in moderate (350°F.) oven 10 minutes.
Cool.
Drain apricots well; reserve liquid (about 1 cup).
Reserve 6 or 8 firm apricot halves for decorating; sieve remainder.
In top of double boiler sprinkle gelatine over milk; let stand 5 minutes.
Add beaten egg yolks.
Cook over hot water; stirring constantly until gelatine is dissolved and mixture slightly thickens.
Stir in sieved apricots.
Cool until partially thickened.
In large bowl combine cheeses; blend well.
Stir in sweetened condensed milk and lemon juice.
Blend in gelatine apricot mixture.
Beat egg whites until stiff; not dry.
Fold into mixture.
Turn into crust.
Refrigerate 3 to 4 hours.
Slice apricots; arrange on cake.
Blend 1/4 cup apricot liquid with cornstarch; add remainder of liquid (3/4 cup) and cook until thick and clear.
Cool slightly.
Spoon over cake.
Refrigerate 30 minutes.
Combine crumbs, sugar and butter; mix well.
Press to bottom and up 1 inch around sides of 10 inch spring form pan.
Bake in moderate (350°F.) oven 10 minutes.
Cool.
Drain apricots well; reserve liquid (about 1 cup).
Reserve 6 or 8 firm apricot halves for decorating; sieve remainder.
In top of double boiler sprinkle gelatine over milk; let stand 5 minutes.
Add beaten egg yolks.
Cook over hot water; stirring constantly until gelatine is dissolved and mixture slightly thickens.
Stir in sieved apricots.
Cool until partially thickened.
In large bowl combine cheeses; blend well.
Stir in sweetened condensed milk and lemon juice.
Blend in gelatine apricot mixture.
Beat egg whites until stiff; not dry.
Fold into mixture.
Turn into crust.
Refrigerate 3 to 4 hours.
Slice apricots; arrange on cake.
Blend 1/4 cup apricot liquid with cornstarch; add remainder of liquid (3/4 cup) and cook until thick and clear.
Cool slightly.
Spoon over cake.
Refrigerate 30 minutes.
Chef
