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Apricot Chiffon Cheesecake

Serves: 5
Total Calories: 555

Ingredients

1 cup graham cracker crumbs
3 tablespoons butter or margarine, melted
2 tablespoons sugar
1 (17-ounce) can apricot half unpeeled, drained and syrup reserved
1 envelope unflavored jello
1/4 cup water cold
2 eggs yolk beaten
1 cup cottage cheese
2/3 cup sweetened condensed milk
1 tablespoon lemon juice fresh
1 teaspoon vanilla extract (optional)
4 ounces cream cheese cut in pieces
2 eggs white
1 tablespoon cornstarch
4 red maraschino cherries halved

Directions:

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.

Nutritional Facts:

Serves: 5
Total Calories: 555
Calories from Fat: 213

This Apricot Chiffon Cheesecake recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.


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