Apricot Chiffon No- Bake Cheesecake Recipe

How to make it

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• 1. In a large bowl beat cream cheese, sugar, citrus peels and vanilla with an ele ctric mixer until light and fluffy.
• 2. Sprinkle gelatin over orange juice mixed w ith 1/4 cup water in a small saucepan.
• 3. Stir over moderate heat until gelatin i s completely dissolved and liquid is almost boiling.
• 4. Remove from heat.
• 5. Whisk or stir Apricot Puree into cream cheese mixture.
• 6. Whisk or stir in gelatin and then the lightly whipped cream.
• 7. Scrape into Nut Crust.
• 8. Tap on counter to brea k any large air bubbles.
• 9. Cover and refrigerate at least 4 hours, until firm.
• 10. Before serving, wipe outs ide 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.
• 11. APRICOT PUREE: Simmer 8 ounces dried apricots with 1 1/2 cups water in a heavy stainless saucepan about 15 minutes, until very soft.
• 12. Puree smooth in a blend er or food processor, adding 1 tablespoon lemon juice and 2 tablespoons each Ap ry (tart apricot liqueur) and dark rum. Let cool while you make the crust.
• * Allotted 15 minutes to bake pecan nut crust
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