Yield: 4 servings
Measure | Ingredient |
---|---|
1½ cup | Graham cracker crumbs |
3 tablespoons | Sugar |
¼ cup | Butter |
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