Yield: 1 Servings
|1½ cup||Graham cracker crumbs|
|2||(17 oz.) cans apricot|
|1||Env plus 1 tsp. plain|
|⅓ cup||Cold water|
|3 larges||Eggs, separated|
|2 packs||(8 oz.) cream cheese,|
|1 cup||Apricot syrup (reserve from|
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.