Apricot Chiffon No- Bake Cheesecake
Submitted by AndrewMitchell
No-bake cheesecake with apricot purée spiked with brandy and apricot liqueur, set with gelatin and folded with whipped cream in a pecan crust.
YIELD
16 servingsPREP
280 minCOOK
25 minREADY
305 minThis sophisticated cheesecake starts with a homemade apricot purée made by simmering dried apricots until soft, then blending them with lemon juice, apricot liqueur, and dark rum.
The purée gets folded into beaten cream cheese along with gelatin-thickened orange juice and lightly whipped cream for a mousse-like texture.
A pecan crust adds nutty crunch, and the whole thing sets in the fridge without any baking required.
Fresh citrus zest brightens the rich filling.
Chef Tips
- Make the apricot purée first and let it cool completely before adding to the cheese mixture
- Whip the cream just until soft peaks form so it folds in easily
- Wipe the outside of the springform with hot water before releasing to help the sides release cleanly
Ingredients
Directions
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 w ith ¼ 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 Purée 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 aro und cheesecake and remove sides of springform pan.
Makes 16 servings.
APRICOT PUREE:
Simmer 8 ounces dried apricots with 1½ cups water in a heavy stainless saucepan about 15 minutes, until very soft.
Purée smooth in a blend er or food processor, adding 1 tablespoon lemon juice and 2 tablespoons each tart apricot liqueur and dark rum.
Let cool while you make the crust.
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