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Recipe Name: Apricot Cheesecake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 1/2 Cup(s) Graham cracker crumbs
3 Tablespoon(s) Sugar
1/4 Cup(s) Butter
17 oz. cans apricot
Env plus 1 tsp. plain
1 c Cold water
lg Eggs, separated
ts Vanilla
1 c Sugar
pk, 8 oz. cream cheese
c Apricot syrup, reserve from
tb Sugar
tb Cornstarch
Directions:
FILLING : Halves : Gelatin : Softened
GLAZE : Can) 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

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 553
Calories From Fat: 405
Total Fat: 46g
Cholesterol: 122mg
Sodium: 6.6mg
Potassium: 14.4mg
Carbohydrates: 37.8g
Fiber: 0g
Sugar: 37.8g
Protein: <1g


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