Apricot cheesecake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Graham cracker crumbs |
| 3 | tablespoons | Sugar |
| ¼ | cup | Butter |
| 2 | (17 oz.) cans apricot | |
| Halves | ||
| 1 | Env plus 1 tsp. plain | |
| Gelatin | ||
| ⅓ | cup | Cold water |
| 3 | larges | Eggs, separated |
| 2 | teaspoons | Vanilla |
| ½ | cup | Sugar |
| 2 | packs | (8 oz.) cream cheese, |
| Softened | ||
| 1 | cup | Apricot syrup (reserve from |
| Can) | ||
| 3 | tablespoons | Sugar |
| 1 | tablespoon | Cornstarch |
| ¼ | teaspoon | Vanilla |
Directions
FILLING:
GLAZE:
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. Remove from heat, stir in vanilla and cool to lukewarm.
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 the Apricot Glaze.
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