Name: Apricot Cheesecake
Ingredients: 1 1/2 c Graham cracker crumbs; 3 tb Sugar; 1/4 c Butter; 2 (17 oz.) cans apricot; Halves; 1 Env plus 1 tsp. plain; Gelatin; 1/3 c Cold water; 3 lg Eggs, separated; 2 ts Vanilla; 1/2 c Sugar; 2 pk (8 oz.) cream cheese,; Softened; 1 c Apricot syrup (reserve from; Can); 3 tb Sugar; 1 tb Cornstarch; 1/4 ts Vanilla

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Cheesecakes	1	Servings

INGREDIENTS

1 1/2	c	Graham cracker crumbs
3	tb	Sugar
1/4	c	Butter
2		(17 oz.) cans apricot
		Halves
1		Env plus 1 tsp. plain
		Gelatin
1/3	c	Cold water
3	lg	Eggs, separated
2	ts	Vanilla
1/2	c	Sugar
2	pk	(8 oz.) cream cheese,
		Softened
1	c	Apricot syrup (reserve from
		Can)
3	tb	Sugar
1	tb	Cornstarch
1/4	ts	Vanilla

INSTRUCTIONS

           FILLING:
           GLAZE:
Mix crust ingredients together and press into bottom and against
sides of a 9 inch springform pan. Bake in a 350 degree oven for 10
minutes. Cool before filling. Drain apricots, saving syrup. Sprinkle
gelatin over cold water in top of double boiler; let stand 5 minutes.
Mix in lightly beaten egg yolks and 1/4 cup apricot syrup. Place over
hot water; cook, stirring, until slightly thickened, about 10
minutes. Remove from heat, stir in vanilla and cool to lukewarm.
Meanwhile, puree 2 cups apricot halves to get a measure of 1 1/2
cups. Save remaining 1/2-3/4 cup apricot halves for topping. Beat egg
until it forms a stiff meringue. Set aside. With same beater, beat
cream cheese with egg yolk mixture and pureed apricots. Fold in
meringue; pour into crust. Chill several hours until firm. While cake
is chilling, prepare Apricot Glaze. Combine all ingredients in a
saucepan and cook over medium-high heat until mixture comes to a boil
and thickens. Cool slightly before glazing cheesecake. Trim top of
cake with remaining apricot halves and the Apricot Glaze.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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