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Ingredients
- 1 1/2 lb Cream cheese, room temperature
- 1 c. Granulated sugar
- 1 Tbsp. Each fresh grated orange & lemon peel
- 1 tsp Vanilla extract
- 2 env unflavored gelatin
- 1/4 c. Orange Juice, fresh squeezed Apricot Puree, (recipe below)
- 1 pt Whipping cream, lightly whipped Nut crust, made with pecans
Directions
- In a large bowl beat cream cheese, sugar, citrus peels and vanilla with an electric mixer till light and fluffy. Sprinkle gelatin over orange juice mixed with 1/4 c. water in a small saucepan. Stir over moderate heat till gelatin is completely dissolved and liquid is almost boiling. Remove from heat. Whisk or possibly stir Apricot Puree into cream cheese mix. Whisk or possibly stir in gelatin and then the lightly whipped cream. Scrape into Nut Crust. Tap on counter to break any large air bubbles.
- Cover and chill at least 4 hrs, till hard. 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.
- Makes 16servings.
- APRICOT PUREE: Simmer 8 ounces dry apricots with 1 1/2 c. water in a heavy stainless saucepan about 15 min, till very soft. Puree smooth in a blender or possibly food processor, adding 1 Tbsp. lemon juice and 2 Tbsp. each Apry (tart apricot liqueur) and dark rum. Let cold while you make the crust.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 376g | |
| Recipe makes 4 servings | |
| Calories 1208 | |
| Calories from Fat 909 | 75% |
| Total Fat 102.31g | 128% |
| Saturated Fat 60.22g | 241% |
| Trans Fat 0.0g | |
| Cholesterol 350mg | 117% |
| Sodium 605mg | 25% |
| Potassium 364mg | 10% |
| Total Carbs 64.97g | 17% |
| Dietary Fiber 0.2g | 1% |
| Sugars 59.63g | 40% |
| Protein 12.89g | 21% |
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