Apricot Cheesecake

Title:
Apricot Cheesecake

Yield:
1 Servings

Categories:
Cheesecakes




Ingredients:





 1 1/2 c  Graham cracker crumbs


     3 tb Sugar


   1/4 c  Butter


          FILLING:


     2    (17 oz.) cans apricot


          Halves


     1    Env plus 1 tsp. plain


          Gelatin


   1/3 c  Cold water


     3 lg Eggs, separated


     2 ts Vanilla


   1/2 c  Sugar


     2 pk (8 oz.) cream cheese,


          Softened


          GLAZE:


     1 c  Apricot syrup (reserve from


          Can)


     3 tb Sugar


     1 tb Cornstarch


   1/4 ts Vanilla






 Mix crust ingredients together and press into bottom and against


 sides of a 9 inch springform pan. Bake in a 350 degree oven for 10


 minutes. Cool before filling. Drain apricots, saving syrup. Sprinkle


 gelatin over cold water in top of double boiler; let stand 5 minutes.


 Mix in lightly beaten egg yolks and 1/4 cup apricot syrup. Place over


 hot water; cook, stirring, until slightly thickened, about 10


 minutes. Remove from heat, stir in vanilla and cool to lukewarm.


 Meanwhile, puree 2 cups apricot halves to get a measure of 1 1/2


 cups. Save remaining 1/2-3/4 cup apricot halves for topping. Beat egg


 until it forms a stiff meringue. Set aside. With same beater, beat


 cream cheese with egg yolk mixture and pureed apricots. Fold in


 meringue; pour into crust. Chill several hours until firm. While cake


 is chilling, prepare Apricot Glaze. Combine all ingredients in a


 saucepan and cook over medium-high heat until mixture comes to a boil


 and thickens. Cool slightly before glazing cheesecake. Trim top of


 cake with remaining apricot halves and the Apricot Glaze.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip