Gala Apricot Cheesecake

by Fred Ball

Servings: 10 servings

INGREDIENTS

2-1/4 cup quick oats, uncooked
1/3 cup brown sugar, packed
3 tbsp. unbleached all-purpose flour
1/3 cup margarine, melted
1 envelope unflavored gelatin
1/3 cup cold water
16 oz. cream cheese, softened
1/2 cup granulated sugar
2 tbsp. brandy
1/2 cup dried apricots, finely chopped
1 cup whipping cream, whipped
1 jar (10 oz.) apricot preserves
1 tbsp. brandy

INSTRUCTIONS

Combine oats, brown sugar, flour and margarine; press onto bottom of 9-inch springform pan. Bake at 350°F for 15 minutes. Cool.

Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and granulated sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin and brandy to cream cheese mixture, mixing until well blended. Chill until slightly thickened; fold in apricots and whipped cream. Pour into crust; chill until firm.

Heat combined preserves and brandy over low heat; cool. Spoon over cheesecake.

CHEF COMMENTS

Variation: Substitute Neufchatel cheese for cream cheese.

Tagged: apricotcheesecake, cheesecakes, desserts add tags

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