Apricot Chiffon No Bake Cheesecake Recipe

1. 1

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

2. 2

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

3. 3

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

4. 4

   Remove from heat.

5. 5

   Whisk or possibly stir Apricot Puree into cream cheese mix.

6. 6

   Whisk or possibly 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 chill at least 4 hrs, till hard.

10. 10

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

11. 11

    APRICOT PUREE: Simmer 8 ounces dry apricots with 1 1/2 c. water in a heavy stainless saucepan about 15 min, till very soft.

12. 12

    Puree smooth in a blender or possibly food processor, adding 1 Tbsp.

13. 13

    lemon juice and 2 Tbsp.

14. 14

    each Apry (tart apricot liqueur) and dark rum.

15. 15

    Let cold while you make the crust.

* Per serving · 4 servings · Values may vary.

No additional tips available.