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Apricot Chiffon Cheesecake |
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The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Apricot Chiffon Cheesecake recipe on the web!! _ cup graham cracker crumbs _ tablespoons butter or margarine, melted _ tablespoons sugar _ 17-ounce can apricot halves unpeeled, drained and syrup reserved _ envelope unflavored jello ___ cup water cold _ eggs yolk beaten _ cup cottage cheese ___ cup sweetened condensed milk _ tablespoon lemon juice fresh 1 teaspoon vanilla extract (optional) _ ounces cream cheese cut in pieces _ eggs white _ tablespoon cornstarch _ 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. 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 |
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