VELVETY APRICOT CHEESECAKE
This was a NO-BAKE cheesecake published by the California Apricot Advisory Board in the mid 1970's. I did not like the NO-BAKE corn flake crust so I have substituted one that has to be baked and cooled before having the cream cheese filling added. It is a pretty cake as well as delicious. Cook time is chill time except for the crust that bakes for approximately 8 minutes.
Provided by Bren in LR
Categories Cheesecake
Time 3h45m
Yield 1 9-inch cake
Number Of Ingredients 10
Steps:
- Heat oven to 350*F for crust.
- Line base of a 9-inch springform pan with parchment paper. Spray paper and inner sides with Pam.
- Stir together biscotti and melted butter in a bowl. Pat mixture lightly into bottom and partway up the sides of the prepared pan. Bake about 8 minutes in 350* oven. Remove and let completely cool.
- For cheesecake: Combine 1/2 cup reserved syrup and gelatin in small saucepan; stir over low heat until gelatin dissolves. Reserve 4 or 5 apricot halves for garnish; blend remaining apricots on high speed in blender until smooth.
- Combine apricot and gelatin mixture; set aside.
- In large bowl, beat cheese until smooth. Add sweetened condensed milk and lemon juice; mix well. Stir in apricot mixture. Fold in whipped topping. Turn into prepared pan.
- Easy Apricot Glaze (optional) Cook and stir 1 teaspoon cornstarch and 1/2 cup reserved syrup until thick and clear. Cool.
- To garnish: slice reserved apricot halves into pieces; arrange in 2-piece clusters around top of cheesecake. Spoon apricot glaze over top of cake. Add mint leaves to clusters.
- Chill 3 hours.
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Xamse Muuse
[email protected]This recipe is a keeper! I've made it several times and it always turns out perfectly. The cheesecake is so smooth and creamy, and the apricot topping is the perfect balance of sweet and tart. My family loves it, and I will definitely be making this
Reyas Khan
[email protected]I'm not sure what I did wrong, but my cheesecake turned out a little too dense. The flavor was still good, but it wasn't as smooth and creamy as I was hoping for.
Kenneth Heath
[email protected]This cheesecake was delicious! I made it for a party and it was a huge hit. The crust was the perfect consistency and the apricot topping was so flavorful. I will definitely be making this again.
Angela Scott
[email protected]I followed this recipe exactly and it turned out perfectly! The cheesecake was so smooth and creamy, and the apricot topping was the perfect balance of sweet and tart. My family loved it, and I will definitely be making this again.