VELVETY APRICOT CHEESECAKE
This was a NO-BAKE cheesecake published by the California Apricot Advisory Board in the mid 1970's. I did not like the NO-BAKE corn flake crust so I have substituted one that has to be baked and cooled before having the cream cheese filling added. It is a pretty cake as well as delicious. Cook time is chill time except for the crust that bakes for approximately 8 minutes.
Provided by Bren in LR
Categories Cheesecake
Time 3h45m
Yield 1 9-inch cake
Number Of Ingredients 10
Steps:
- Heat oven to 350*F for crust.
- Line base of a 9-inch springform pan with parchment paper. Spray paper and inner sides with Pam.
- Stir together biscotti and melted butter in a bowl. Pat mixture lightly into bottom and partway up the sides of the prepared pan. Bake about 8 minutes in 350* oven. Remove and let completely cool.
- For cheesecake: Combine 1/2 cup reserved syrup and gelatin in small saucepan; stir over low heat until gelatin dissolves. Reserve 4 or 5 apricot halves for garnish; blend remaining apricots on high speed in blender until smooth.
- Combine apricot and gelatin mixture; set aside.
- In large bowl, beat cheese until smooth. Add sweetened condensed milk and lemon juice; mix well. Stir in apricot mixture. Fold in whipped topping. Turn into prepared pan.
- Easy Apricot Glaze (optional) Cook and stir 1 teaspoon cornstarch and 1/2 cup reserved syrup until thick and clear. Cool.
- To garnish: slice reserved apricot halves into pieces; arrange in 2-piece clusters around top of cheesecake. Spoon apricot glaze over top of cake. Add mint leaves to clusters.
- Chill 3 hours.
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Crowned Brook
[email protected]This recipe is way too complicated. I don't have the time or patience to make it.
mazen Maher
[email protected]I tried this recipe and the cheesecake didn't set properly. I'm not sure what I did wrong.
jeff clark
[email protected]This cheesecake is a bit too sweet for my taste, but it's still very good.
Unknown girl_0 rai
[email protected]This cheesecake is divine! The crust is perfectly graham crackery and the filling is creamy and smooth. The apricot topping is the perfect balance of sweet and tart.
Nwoye favour Chidera
[email protected]This cheesecake is so easy to make and it's always a hit! I love the apricot topping.
Tobiloba Gregory
[email protected]I've made this cheesecake several times and it's always a success! Everyone loves it.
Amr Ezzat
[email protected]This cheesecake is so delicious! The apricot topping is the perfect finishing touch.
Frederick Cook
[email protected]I love this recipe! It's always a hit at parties.
Faiyaz Zahin (Fayu)
[email protected]This is a great recipe, the cheesecake was delicious! I used fresh apricots from my tree and they were perfect.
BRAVE SOUNDS CAR AUDIO SYSTEMS
[email protected]I made this cheesecake for my husband's birthday and he loved it! He said it was the best cheesecake he's ever had.
Lori Stumpf
[email protected]This cheesecake is amazing! The crust is buttery and flaky, the filling is creamy and smooth, and the apricot topping is perfectly tart and tangy. I highly recommend it!
Mayday Btw
[email protected]This cheesecake was so easy to make and it turned out perfect! The apricot topping is the perfect balance of sweet and tart.
Abdullah Abdulaziz
[email protected]I love this apricot cheesecake! It's my go-to dessert for parties and potlucks. It's always a hit!
Tony Max
[email protected]This velvety apricot cheesecake was a delight to make and even better to eat! The crust was perfectly graham crackery and the cheesecake filling was creamy and smooth, with just the right amount of tang from the apricots. I'll definitely be making th