Apricot cheesecake

Yield: 1 Servings

Measure Ingredient
1½ cup Graham cracker crumbs
3 tablespoons Sugar
¼ cup Butter
2 \N (17 oz.) cans apricot
\N \N Halves
1 \N Env plus 1 tsp. plain
\N \N Gelatin
⅓ cup Cold water
3 larges Eggs, separated
2 teaspoons Vanilla
½ cup Sugar
2 packs (8 oz.) cream cheese,
\N \N Softened
1 cup Apricot syrup (reserve from
\N \N Can)
3 tablespoons Sugar
1 tablespoon Cornstarch
¼ teaspoon 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. 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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