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Apricot Chiffon No- Bake Cheesecake

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Submitted by AndrewMitchell

YIELD

16 servings

PREP

280 min

COOK

25 min

READY

305 min

Ingredients

1 ½ 680.4
POUNDS G CREAM CHEESE
room temperature
1 237
CUP ML SUGAR
granulated
1 15
TABLESPOON ML ORANGE ZEST
and lemon peel, fresh grated
1 5
TEASPOON ML VANILLA EXTRACT
2 2
ENVELOPES ENVELOPES GELATIN, UNFLAVORED
unflavored
¼ 59
CUP ML ORANGE JUICE
fresh squeezed
1 1
1 473
PINT ML HEAVY WHIPPING CREAM
lightly whipped *
1 1
EACH EACH PECAN NUT CRUST *

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 w ith ¼ 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 Purée 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 aro und cheesecake and remove sides of springform pan.

Makes 16 servings.

APRICOT PUREE:

Simmer 8 ounces dried apricots with 1½ cups water in a heavy stainless saucepan about 15 minutes, until very soft.

Purée smooth in a blend er or food processor, adding 1 tablespoon lemon juice and 2 tablespoons each tart apricot liqueur and dark rum.

Let cool while you make the crust.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 68g (2.4 oz)
Amount per Serving
Calories 242 65% from fat
 % Daily Value *
Total Fat 17g 27%
Saturated Fat 10g 51%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 179mg 7%
Total Carbohydrate 6g 6%
Dietary Fiber 0g 1%
Sugars g
Protein 9g
Vitamin A 12% Vitamin C 3%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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