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No Bake Apricot Cheesecake

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Ingredients
For no bake crust
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Corn flake crumbs 1 1⁄2 Cup (24 tbs)
For velvety cream cheese filling
  Canned apricot halves 30 Ounce, drained, reserve syrup (1 can)
  Unflavored gelatin 1 Tablespoon (1 envelope)
  Cream cheese 16 Ounce, softened (2 packages, 8 ounce each)
  Sweetened condensed milk 14 Ounce (1 can, Brand)
  Lemon juice 2 Tablespoon
  Frozen non dairy whipped topping 4 1⁄2 Ounce, thawed (1 container)
  Syrup 1⁄2 Cup (8 tbs) (reserved)
  Cornstarch 1 Teaspoon
Directions

GETTING READY
1. In a small saucepan, cook butter and sugar until it boils.
2. Remove the pan from heat and stir in the corn flake crumbs.
3. Separate 2 tablespoon of crumb mixture and keep aside for garnishing.
4. In a 9-inch springform pan, press the remaining crumb mixture at the bottom.
5. Refrigerate until chill.
6. Keep aside 4 or 5 apricot halves for garnishing; cut into pieces before garnishing.

MAKING
7. In a saucepan, mix gelatin in 1/2 cup reserved syrup; heat slightly to dissolve.
8. In a blender, process apricots at high speed until smooth.
9. Add the processed apricots to the gelatin mixture and keep aside.
10. and gelatin; stir over low heat until gelatin dissolves.
11. In a large mixing bowl, using a electric beater or wired whisk, beat cream cheese until its smooth.
12. Add lemon juice and gradually add sweetened condensed milk and lemon juice; beat until well combined.
13. Add the apricot-gelatine mixture and stir to mix.
14. Add the whipped topping and using a spatula, fold into the cream mixture.

FINALISING
15. Into the prepared crust, pour the cream mixture.
16. Garnish with slices of apricots, arrange slices in pair over the top of the cheesecake.
17. Drizzle apricot glaze all over, if desired.
18. Place mint leaves over the apricots.
19. Sprinkle the reserved crumb mixture at the edge of the cheesecake.
20. Refrigerate the cake for 3 hours for chilling.
21. In a saucepan, combine cornstarch with the reserved syrup; cook until the liquid is thick and clear.
22. Cool the mixture.

SERVING
23. Drizzle the corn starch glaze over top of cake.
24. Plate the cake and cut into serving size pieces.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Cake
Occasion: 
Christmas
Restriction: 
Vegetarian
Ingredient: 
Apricot
Interest: 
Party
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
10

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