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Apricot Cheese Cake

Western.Chefs's picture
  Granulated sugar 3 Ounce
  Water 1⁄3 Pint
  Apricots 1 Pound, halved and stoned
  Semisweet biscuit 8 Ounce, crushed
  Butter/Block margarine 6 Ounce, melted
  Mixed spice 1 Teaspoon
  Caster sugar 2 Ounce
  Powdered gelatin 4 Teaspoon
  Cream cheese 8 Ounce
  Cottage cheese 8 Ounce
  Condensed milk 1 1⁄4 Can (12.5 oz) (Or 1 Large Can)

Dissolve the granulated sugar in the water in a saucepan. Add the apricot halves and poach gently until tender. Then chop roughly.
Mix the biscuit crumbs with the melted butter or margarine, spice and caster sugar. Use three-quarters of the crumb mixture to line the bottom and sides of 21.5 cm (8i inch) spring-release mould (bottom-lined with non-stick paper). Refrigerate until set.
Sprinkle the gelatin over the lemon juice in a heatproof cup to soften it. Place in a pan of hot water and stir to dissolve the gelatin. Put the lemon rind, cheeses, condensed milk and gelatin in a blender and blend until smooth. Fold in the chopped apricots. Pour the mixture into the crumb case. Scatter the remaining crumbs over and refrigerate until set.
Turn out, upside-down, dredge heavily with icing sugar and mark with a lattice design, using a knife.

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