*  Exported from  MasterCook  *
 
                    Apricot Chiffon No - Bake Cheesecake
 
 Recipe By     : Key Gourmet
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Posted To Recipelu
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  pounds        cream cheese -- room temperature
    1      cup           granulated sugar
    1      tablespoon    fresh grated orange & lemon peel
    1      teaspoon      vanilla extract
    2      envelopes     unflavored gelatin
      1/4  cup           orange juice -- fresh squeezed
                         apricot puree -- (recipe below)
    1      pint          whipping cream -- lightly whipped
                         nut crust -- made with pecans
 
  In a large bowl beat cream cheese, sugar, citrus peels and vanilla with an ele
 ctric mixer until light and fluffy.  Sprinkle gelatin over orange juice mixed w
 ith 1/4 cup water in a small saucepan.  Stir over moderate heat until gelatin i
 s 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 brea
 k any large air bubbles.
 
  Cover and refrigerate at least 4 hours, until firm.  Before serving, wipe outs
 ide 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 1 1/2 cups water in a heavy
  stainless saucepan about 15 minutes, until very soft.  Puree smooth in a blend
 er or food processor, adding 1 tablespoon lemon juice and 2 tablespoons each Ap
 ry (tart apricot liqueur) and dark rum.  Let cool while you make the crust.
 
 By James and Susan Kirkland <kirkland@gj.net> on Feb 22, 1998.
 
 
 
 
 
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