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Associate.com - Share Your Recipe!

Recipe Name: Apricot Chiffon No - Bake Cheesecake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1 1/2 Pound(s) Cream cheese, room
temperature
1 Cup(s) Granulated Sugar
1 Tablespoon(s) Each fresh grated orange &
Lemon peel
1 Teaspoon(s) Vanilla extract
2 Envelopes unflavored gelatin
1/4 Cup(s) Orange Juice, fresh squeezed
Apricot Puree, recipe
below
1 Pint(s) Whipping cream, lightly
Whipped
Nut crust, made with pecans
Directions:
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 <kirkland@gj.net> on Feb 22, 1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1228
Calories From Fat: 902
Total Fat: 102.6g
Cholesterol: 350.7mg
Sodium: 593.3mg
Potassium: 503.6mg
Carbohydrates: 70.1g
Fiber: <1g
Sugar: 63.3g
Protein: 13.1g


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