1 1/2 c Graham cracker crumbs
3 tb Sugar
1/4 c Butter
FILLING:
2 (17 oz.) cans apricot halves
1 env. plus 1 tsp. plain gelatin
1/3 c. cold water
3 lg. eggs, separated
2 tsp. vanilla
1/2 c. sugar
2 pkg. (8 oz.) cream cheese, softened
GLAZE:
1 c. apricot syrup (reserve from can)
3 tbsp. sugar
1 tbsp. cornstarch
1/4 tsp. vanilla
Mix crust ingredients together and press into bottom and
against sides of a 9 inch springform pan. Bake in a 350 degree oven
for 10 minutes. Cool before filling.
Drain apricots, saving syrup. Sprinkle gelatin over cold water in
top of double boiler; let stand 5 minutes. Mix in lightly beaten egg
yolks and 1/4 cup apricot syrup. Place over hot water; cook,
stirring, until slightly thickened, about 10 minutes. R
Meanwhile, puree 2 cups apricot halves to get a measure of 1 1/2
cups. Save remaining 1/2-3/4 cup apricot halves for topping.
Beat egg until it forms a stiff meringue. Set aside. With same
beater, beat cream cheese with egg yolk mixture and pureed apricots.
Fold in meringue; pour into crust. Chill several hours until firm.
While cake is chilling, prepare Apricot Glaze. Combine all
ingredients in a saucepan and cook over medium-high heat until
mixture comes to a boil and thickens. Cool slightly before glazing
cheesecake. Trim top of cake with remaining apricot halves and
serve
