Apricot
Cheesecake
with
Lemon
1/2
cup
butter
1/3
cup
sugar
1
1/2
cups
cornflake
crumbs
Melt
butter
and
sugar
until
dissolved
and
boils.
Add
crumbs
and
press
into
a
9
inch
springform
pan.
Reserve
2
tbsp
to
sprinkle
on
top.
30
oz.
can
apricot
halves,
drain
and
reserve
juice
2
(8
oz.)
packages
of
cream
cheese,
softened
1
envelope
unflavored
gelatin
1
can
sweetened
condensed
milk
2
tbsp
lemon
juice
4
oz
whip
topping
Use1/2
cup
of
juice
and
mix
with
gelatin.
Stir
well
over
medium
heat
until
dissolved;
set
aside.
Blend
apricots
in
blender
till
smooth.
Mix
with
gelatin
and
set
aside.
Beat
cream
cheese
and
condensed
milk.
Add
lemon
juice
and
gelatin/apricot
mixture.
Fold
in
whipped
topping.
Glaze:
1/2
cup
juice
1
tsp
cornstarch
Mix
and
cook
over
medium
heat
until
clear.
Put
on
top
of
cheesecake
and
then
sprinkle
with
reserved
crumb
mixture.
Chill
at
least
3
hours.
Submitted By (Miki)
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