|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Apricot Chiffon Cheesecake |
|
Print this Recipe 1 cup graham cracker crumbs 3 tablespoons butter or margarine, melted 2 tablespoons sugar 1 17-ounce can apricot halves unpeeled, drained and syrup reserved 1 envelope unflavored jello 1/4 cup water cold 2 eggs yolk beaten 1 cup cottage cheese 2/3 cup sweetened condensed milk 1 tablespoon lemon juice fresh 1 teaspoon vanilla extract (optional) 4 ounces cream cheese cut in pieces 2 eggs white 1 tablespoon cornstarch 4 red maraschino cherries halved Preheat oven to 350° F. In a medium bowl mix crumbs, butter or margarine and sugar. Press mixture against bottom and 1 inch up sides of a 9 x 3-inch springform pan. Bake for 10 minutes or until edges begin to brown. Cool completely on a wire rack. Place apricots (reserve six for decorating) in a blender container or food processor bowl; cover and purée. In a medium saucepan mix gelatin and cold water; let stand for 1 minute. Add egg yolks. Cook and stir over very low heat for 2 to 3 minutes or until gelatin is dissolved. Stir in apricot purée; cool. Place cottage cheese, condensed milk, lemon juice and optional vanilla in a blender container or food processor bowl; cover and blend or process until smooth. With motor running, add cream cheese, one piece at a time; blend or process until smooth. Transfer to a large bowl. Stir in gelatin mixture. In a small mixer bowl at high speed beat egg whites until soft peaks form; fold into cheese mixture. Pour into crust. Cover and chill for 3 hours. In a small bowl mix 1/4 cup apricot syrup with cornstarch. In a small saucepan over medium heat reduce remaining syrup to 1/2 cup. Add cornstarch mixture; cook and stir until thick and clear. Cool to room temperature. Remove outer ring of pan. Place cake on a serving plate. Decorate top of cake with reserved apricot halves and maraschino cherries. Spoon glaze over cake. Chill for 30 minutes before serving. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Apple Filling Apricot Chiffon Cheesecake Banana Nut Torte Blueberry Filling Bread Pudding Cherry Filling Chocolate Cream Crepes Chocolate Fondue Chocolate-Graham Loaf Chocolate Royale Delicious Chocolate Pudding Dessert Lemon Or Lime Snow Pudding Lemon Squares Lemon Torte Making Chocolate Curls Mocha Roll Molded Almond Cream Mother's Vanilla Ice Cream Peach Filling Peach Melba Plus Peppermint Ice Cream Pineapple Ice Cream Laurent Raspberry Cream Rhubarb Filling Rice Pudding Strawberry Crepes Strawberry Mousse Suet Pudding Swedish Cream Vanilla Pudding Treats Lemon Fluff Banana Dog Chocolate Mousse Coffee Tortoni Cold Raspberry Soufflé Pineapple-Cherry Squares |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
