1 1/2 lb Cream cheese; room
-temperature
1 c Granulated sugar
1 tb Each fresh grated orange &
-lemon peel
1 ts Vanilla extract
2 Envelopes unflavored gelatin
1/4 c Orange Juice; fresh squeezed
Apricot Puree; (recipe
-below)
1 pt Whipping cream; lightly
-whipped
Nut crust; made with pecans
In a large bowl beat cream cheese, sugar, citrus peels and vanilla with an
electric mixer until light and fluffy. Sprinkle gelatin over orange juice
mixed with 1/4 cup water in a small saucepan. Stir over moderate heat until
gelatin is 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 break any large air bubbles.
Cover and refrigerate at least 4 hours, until firm. 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. 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 blender or food processor, adding 1 tablespoon lemon juice and 2
tablespoons each Apry (tart apricot liqueur) and dark rum. Let cool while
you make the crust.
Yields
4 Servings
