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Apricot Cheesecake

Dessert.Master's picture
  Graham cracker crumbs 1 Cup (16 tbs)
  Sugar 2 Tablespoon
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  Canned apricot halves 14 Ounce (1 can)
  Unflavored gelatin 2 Tablespoon (2 envelopes)
  Milk 3⁄4 Cup (12 tbs)
  Eggs 3 , separated
  Cream cheese 8 Ounce, softened (1 package)
  Cottage cheese 1 Pound, sieved (2 cups)
  Sweetened condensed milk 1 1⁄3 Cup (21.33 tbs) (1 can)
  Lemon juice 2 Tablespoon (realemon)
  Cornstarch 1 Tablespoon

Preheat oven to 350°F.
Combine crumbs, sugar and butter; mix well.
Press to bottom and up 1 inch around sides of 10 inch spring form pan.
Bake in moderate (350°F.) oven 10 minutes.
Drain apricots well; reserve liquid (about 1 cup).
Reserve 6 or 8 firm apricot halves for decorating; sieve remainder.
In top of double boiler sprinkle gelatine over milk; let stand 5 minutes.
Add beaten egg yolks.
Cook over hot water; stirring constantly until gelatine is dissolved and mixture slightly thickens.
Stir in sieved apricots.
Cool until partially thickened.
In large bowl combine cheeses; blend well.
Stir in sweetened condensed milk and lemon juice.
Blend in gelatine apricot mixture.
Beat egg whites until stiff; not dry.
Fold into mixture.
Turn into crust.
Refrigerate 3 to 4 hours.
Slice apricots; arrange on cake.
Blend 1/4 cup apricot liquid with cornstarch; add remainder of liquid (3/4 cup) and cook until thick and clear.
Cool slightly.
Spoon over cake.
Refrigerate 30 minutes.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3824 Calories from Fat 1696

% Daily Value*

Total Fat 192 g295.8%

Saturated Fat 107.3 g536.5%

Trans Fat 0 g

Cholesterol 1205.8 mg401.9%

Sodium 3210.8 mg133.8%

Total Carbohydrates 388 g129.3%

Dietary Fiber 3.3 g13.2%

Sugars 340.6 g

Protein 151 g302.6%

Vitamin A 132.5% Vitamin C 77.3%

Calcium 218.9% Iron 64.7%

*Based on a 2000 Calorie diet

Apricot Cheesecake Recipe