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Apricot Lemon Cheesecake
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1/2 cup butter
1/3 cup sugar
1-1/2 cups cornflake crumbs
Melt butter and sugar until dissolved and boils. Add crumbs and press into a 9 inch springform pan. Reserve 2 tbl. to sprinkle on top.
30 oz. can apricot halves, drain and reserve juice
2 (8 oz.) packages of cream cheese, softened
1 envelope unflavored gelatin
1 can sweetened condensed milk
2 tbl.lemon juice
4 oz. whipped topping
Use 1/2 cup of juice and mix with gelatin. Stir well over medium heat until dissolved; set aside. Blend apricots in blender till smooth. Mix with gelatin and set aside.
Beat cream cheese and condensed milk. Add lemon juice and gelatin/apricot mixture. Fold in whipped topping.
Glaze:
1/2 cup juice
1 tsp cornstarch
Mix and cook over medium heat until clear. Put on top of cheesecake and then sprinkle with reserved crumb mixture. Chill at least 3 hours.
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