← All recipes

Apricot Chiffon No - Bake Cheesecake

Apricot Chiffon No - Bake Cheesecake comes together with Cream Cheese Room Temperature, Granulated Sugar, Each Fresh Grated Orange & Lemon Peel, Vanilla Extract, and Unflavored Gelatin. Scale it up or down for the number of people at the table.

Ingredients

• 1 1/2 lb
• 1 cup
• 1 tbsp
• 1 tsp
• 2 envelope
• 1/4 cup
• Apricot Puree
• 1 pt
• Nut Crust Made With Pecans

Method (preview)

1. 1

   In a large bowl beat cream cheese, sugar, citrus peels and vanilla with an electric mixer until light and fluffy.

2. 2

   Sprinkle gelatin over orange juice mixed with 1/4 cup water in a small saucepan.

3. 3

   Stir over moderate heat until gelatin is completely dissolved and liquid is almost boiling.

4. 4

   Remove from heat.

5. 5

   Whisk or stir Apricot Puree into cream cheese mixture.

6. 6

   Whisk or stir in gelatin and then the lightly whipped cream.

7. 7

   Scrape into Nut Crust.

8. 8

   Tap on counter to break any large air bubbles.

9. 9

   Cover and refrigerate at least 4 hours, until firm.

10. 10

    Before serving, wipe outside of pan with a sponge dipped in very hot water; run a thin metal spatula around cheesecake and remove sides of springform pan.

11. 11

    Feb 22, 1998