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Apricot Cheesecake I
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17 ounces apricot halves, drain and reserve juice
1 envelope gelatin, unflavored
1/3 cup sugar
16 oz. cream cheese
1 tsp. vanilla extract
1 chocolate wafer crust
In a blender or food processor, puree 10 apricot halves with reserved syrup. Heat to boiling. Meanwhile, in a large bowl, mix unflavored gelatin with sugar; add hot liquid and stir until gelatin is completely dissolved, about 5 minutes. With an electric mixer, beat in cream cheese and vanilla until smooth; let stand 10 minutes. Pour into prepared crust; chill until firm.
Garnish with remaining apricot halves.
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