|Graham cracker crumbs||1 Cup (16 tbs)|
|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)|
Preheat oven to 350Â°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 (350Â°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.
Spoon over cake.
Refrigerate 30 minutes.