Cheesecake Recipes

Gala Apricot Cheesecake
Serving Size: 10

2 1/4 cups quick oats, uncooked
1/3 cup brown sugar, packed
3 tablespoons unbleached all-purpose flour
1/3 cup margarine, melted
1 env. unflavored gelatin
1/3 cup cold water
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 tablespoons brandy
1/2 cup dried apricots, fine chop
1 cup whipping cream, whipped
10 ounces (1 jr) apricot preserves
1 tablespoon brandy

Cooking Directions:

Combine oats, brown sugar, flour and margarine, press onto bottom of
9-inch springform pan. Bake at 350 degrees F., 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 cheese-
cake. VARIATION: Substitute Neufchatel cheese for Cream Cheese

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