Velvety Apricot Cheesecake

Name: Velvety Apricot Cheesecake
Prep time: 45 min
Cook time: 3 h
Total time: 3 h 45 min
Yield: 1 9-inch cake
Ingredients: 1 1/2 cups biscotti, crumbs for crust (approx 8 biscotti cookies); 1/4 cup melted butter, for crust; 30 ounces can apricot halves, drained (reserve syrup); 1 (2 1/2 tablespoon) envelope unflavored gelatin; 16 ounces cream cheese, softened; 14 ounces eagle brand sweetened condensed milk (1 can); 2 tablespoons fresh lemon juice; 1 (4 1/2 ounce) container Cool Whip; 1/2 cup reserved syrup (Easy Apricot Glaze); 1 teaspoon cornstarch (Easy Apricot Glaze)

Submitted by Bren in LR

"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."

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Ready In:: 3hrs 45mins
Ingredients:: 10
Yields:: 1 9-inch cake

ingredients

1 ¹⁄₂ cups biscotti, crumbs for crust (approx 8 biscotti cookies)
¹⁄₄ cup melted butter, for crust
30 ounces can apricot halves, drained (reserve syrup)
1 (2 1/2 tablespoon) envelope unflavored gelatin
16 ounces cream cheese, softened
14 ounces eagle brand sweetened condensed milk (1 can)
2 tablespoons fresh lemon juice
1 (4 1/2 ounce) container Cool Whip
¹⁄₂ cup reserved syrup (Easy Apricot Glaze)
1 teaspoon cornstarch (Easy Apricot Glaze)

directions

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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RECIPE SUBMITTED BY

Bren_in_L.R.

Little Rock, Arkansas

I am now semi-retired and an Empty Nester. I try to focus on lighter dishes for day to day menus. I still like to explore new food ideas. I look for smaller quantity dishes now. I am not vegetarian but I cook with more vegetables than meat now. I enjoy sharing desserts with family and my co-workers.

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