Gala Apricot Cheesecake
Yield
1 cakePrep
20 minCook
15 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
oats, quick cooking
|
*
|
| ⅓ | cup |
brown sugar
packed |
*
|
| 3 | tablespoons |
all-purpose flour
|
|
| ⅓ | cup |
margarine
melted |
|
| 1 | package |
gelatin, unflavored
|
|
| ⅓ | cup |
water
cold |
|
| 16 | ounces |
cream cheese
softened |
|
| ½ | cup |
sugar
granulated |
|
| 2 | tablespoons |
brandy
|
|
| ½ | cup |
apricots
chopped |
*
|
| 1 | cup |
heavy whipping cream
|
|
| 10 | ounces |
apricot preserves (jam)
|
|
| 1 | tablespoon |
brandy
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
oats, quick cooking
|
*
|
| 79 | ml |
brown sugar
packed |
*
|
| 45 | ml |
all-purpose flour
|
|
| 79 | ml |
margarine
melted |
|
| 1 | package |
gelatin, unflavored
|
|
| 79 | ml |
water
cold |
|
| 462.4 | ml/g |
cream cheese
softened |
|
| 118 | ml |
sugar
granulated |
|
| 3E+1 | ml |
brandy
|
|
| 118 | ml |
apricots
chopped |
*
|
| 237 | ml |
heavy whipping cream
|
|
| 289 | ml/g |
apricot preserves (jam)
|
|
| 15 | ml |
brandy
|
|
Directions
Combine oats, brown sugar, flour and margarine, press onto bottom of 9 inch springform pan.
Bake at 350℉ (180℃). for 15 minutes. Cool.
Soften gelatin in water; stir over low heat until dissolved.
Combine Cream Cheese and granulated sugar, mixing at medium speed on electric mixer until well blended.
Gradually add gelatin and brandy to cream cheese mixture mixing until well blended.
Chill until slightly thickened; fold in apricots and whipped cream.
Pour into crust; chill until firm.
Heat combined preserves and brandy over low heat; cool.
Spoon over cheesecake.
