No Bake Apricot Cheesecake Recipe
Ingredients
| Butter - 1/2 cup or margarine - 1/2 cup | ||
| Sugar | 1/3 Cup (16 tbs) (NO-BAKE CRUST:) | |
| Corn flake crumbs - 1 1/2 cups | ||
| Apricot | 1 Can (10oz) (VELVETY CREAM CHEESE FILLING:) | |
| Unflavored gelatin | 1 (VELVETY CREAM CHEESE FILLING:) | |
| Cream cheese package | 2 (VELVETY CREAM CHEESE FILLING:) | |
| Sweetened condensed milk | 1 Can (10oz) (VELVETY CREAM CHEESE FILLING:) | |
| Lemon juice | 2 Tablespoon (VELVETY CREAM CHEESE FILLING:) | |
| Frozen non-dairy whipped topping - 1 container (4 1/2 ounce), thawed | ||
| Reserved syrup - 1/2 cup | ||
| Cornstarch | 1 Teaspoon (VELVETY CREAM CHEESE FILLING:) | |
Directions
GETTING READY
1. In a small saucepan, cook butter and sugar until it boils.
2. Remove the pan from heat and stir in the corn flake crumbs.
3. Separate 2 tablespoon of crumb mixture and keep aside for garnishing.
4. In a 9-inch springform pan, press the remaining crumb mixture at the bottom.
5. Refrigerate until chill.
6. Keep aside 4 or 5 apricot halves for garnishing; cut into pieces before garnishing.
MAKING
7. In a saucepan, mix gelatin in 1/2 cup reserved syrup; heat slightly to dissolve.
8. In a blender, process apricots at high speed until smooth.
9. Add the processed apricots to the gelatin mixture and keep aside.
10. and gelatin; stir over low heat until gelatin dissolves.
11. In a large mixing bowl, using a electric beater or wired whisk, beat cream cheese until its smooth.
12. Add lemon juice and gradually add sweetened condensed milk and lemon juice; beat until well combined.
13. Add the apricot-gelatine mixture and stir to mix.
14. Add the whipped topping and using a spatula, fold into the cream mixture.
FINALISING
15. Into the prepared crust, pour the cream mixture.
16. Garnish with slices of apricots, arrange slices in pair over the top of the cheesecake.
17. Drizzle apricot glaze all over, if desired.
18. Place mint leaves over the apricots.
19. Sprinkle the reserved crumb mixture at the edge of the cheesecake.
20. Refrigerate the cake for 3 hours for chilling.
21. In a saucepan, combine cornstarch with the reserved syrup; cook until the liquid is thick and clear.
22. Cool the mixture.
SERVING
23. Drizzle the corn starch glaze over top of cake.
24. Plate the cake and cut into serving size pieces.
1. In a small saucepan, cook butter and sugar until it boils.
2. Remove the pan from heat and stir in the corn flake crumbs.
3. Separate 2 tablespoon of crumb mixture and keep aside for garnishing.
4. In a 9-inch springform pan, press the remaining crumb mixture at the bottom.
5. Refrigerate until chill.
6. Keep aside 4 or 5 apricot halves for garnishing; cut into pieces before garnishing.
MAKING
7. In a saucepan, mix gelatin in 1/2 cup reserved syrup; heat slightly to dissolve.
8. In a blender, process apricots at high speed until smooth.
9. Add the processed apricots to the gelatin mixture and keep aside.
10. and gelatin; stir over low heat until gelatin dissolves.
11. In a large mixing bowl, using a electric beater or wired whisk, beat cream cheese until its smooth.
12. Add lemon juice and gradually add sweetened condensed milk and lemon juice; beat until well combined.
13. Add the apricot-gelatine mixture and stir to mix.
14. Add the whipped topping and using a spatula, fold into the cream mixture.
FINALISING
15. Into the prepared crust, pour the cream mixture.
16. Garnish with slices of apricots, arrange slices in pair over the top of the cheesecake.
17. Drizzle apricot glaze all over, if desired.
18. Place mint leaves over the apricots.
19. Sprinkle the reserved crumb mixture at the edge of the cheesecake.
20. Refrigerate the cake for 3 hours for chilling.
21. In a saucepan, combine cornstarch with the reserved syrup; cook until the liquid is thick and clear.
22. Cool the mixture.
SERVING
23. Drizzle the corn starch glaze over top of cake.
24. Plate the cake and cut into serving size pieces.
Chef
