Total Calories: 2,454
Combine crumbs, sugar and margarine. Mix well. Press to bottom and 1 inch around sides of two 9-inch spring-form pans. Bake in moderate (350°) oven 10 minutes. Cool. Refrigerate.
Drain 1 can apricots, reserve liquid. Either sieve apricots or blend in a blender. In top of double boiler sprinkle gelatin over 1/2 cup water. Let stand five minutes. Add beaten egg yolks. Cook over hot water, stirring constantly until thickened. Stir into apricots and add a little yellow food coloring. Cool (chill if necessary) until partially thickened.
Combine cheeses, blend well. Stir in sweetened condensed milk and lemon juice. Blend in gelatin-apricot mixture. Beat egg whites until stiff but not dry. Fold into mixture. Turn into crust and refrigerate for 3 hour.
Drain 2nd can apricots, reserve liquid. Slice apricots, arrange on cake in thirds. Garnish with fresh mint leaves or green gum drops sliced in petals. Blend 1/2 cup apricot liquid with 2 tablespoons cornstarch. Cook reserved liquid, reducing to 1/2 cup. Add cornstarch mixture, stir until thick and clear. Cool. Spoon over cake. Refrigerate at least 30 minutes.
When glaze is dry the cake may be covered with "Saran Wrap", then metal foil and frozen. To serve, remove foil and "Saran Wrap" and place in the refrigerator until cake defrosts. Serve in small piece because this is very rich.
This Apricot Cheesecake recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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