Apricot Chiffon No - Bake Cheesecake

Title:
Apricot Chiffon No - Bake Cheesecake

Yield:
4 Servings

Categories:
Cheesecakes




Ingredients:





 1 1/2 lb Cream cheese; room


          -temperature


     1 c  Granulated sugar


     1 tb Each fresh grated orange &


          -lemon peel


     1 ts Vanilla extract


     2    Envelopes unflavored gelatin


   1/4 c  Orange Juice; fresh squeezed


          Apricot Puree; (recipe


          -below)


     1 pt Whipping cream; lightly


          -whipped


          Nut crust; made with pecans






 In a large bowl beat cream cheese, sugar, citrus peels and vanilla with an


 electric mixer until light and fluffy. Sprinkle gelatin over orange juice


 mixed with 1/4 cup water in a small saucepan. Stir over moderate heat until


 gelatin is completely dissolved and liquid is almost boiling. Remove from


 heat. Whisk or stir Apricot Puree into cream cheese mixture. Whisk or stir


 in gelatin and then the lightly whipped cream. Scrape into Nut Crust. Tap


 on counter to break any large air bubbles.


 


 Cover and refrigerate at least 4 hours, until firm. Before serving, wipe


 outside of pan with a sponge dipped in very hot water; run a thin metal


 spatula around cheesecake and remove sides of springform pan. Makes 16


 servings.


 


 APRICOT PUREE: Simmer 8 ounces dried apricots with 1 1/2 cups water in a


 heavy stainless saucepan about 15 minutes, until very soft. Puree smooth in


 a blender or food processor, adding 1 tablespoon lemon juice and 2


 tablespoons each Apry (tart apricot liqueur) and dark rum. Let cool while


 you make the crust.


 


 Recipe by: Key Gourmet


 


 Posted to recipelu-digest by James and Susan Kirkland 
on


 Feb 22, 1998