Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Apricot Cheesecake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 1/2 Cup(s) Graham cracker crumbs
3 Tablespoon(s) Sugar
1/4 Cup(s) Butter
17 oz. cans apricot
Env plus 1 tsp. plain
1 c Cold water
lg Eggs, separated
ts Vanilla
1 c Sugar
pk, 8 oz. cream cheese
c Apricot syrup, reserve from
tb Sugar
tb Cornstarch
FILLING : Halves : Gelatin : Softened
GLAZE : Can) 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 1/4
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 1 1/2 cups. Save remaining 1/2-3/4 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. File

Nutrition (calculated from recipe ingredients)
Calories: 553
Calories From Fat: 405
Total Fat: 46g
Cholesterol: 122mg
Sodium: 6.6mg
Potassium: 14.4mg
Carbohydrates: 37.8g
Fiber: 0g
Sugar: 37.8g
Protein: <1g

Scale this recipe to Servings [?]