Total Calories: 555
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.
"I must say this is the best recipe software I have ever owned."
"Your DVO cookbook software saves me time and money!"
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
My favorite is the Cook'n Recipe App.