17 oz apricot halves -- drain
1 reserve juice
1 envelope gelatin --
1 unflavored
1/3 cup sugar
16 oz cream cheese
1 tsp vanilla extract
1 pie crust, chocolate wafer
Directions
In blender or food processor, puree 10 apricot halves with reserved
syrup; heat to boiling. Meanwhile, in large bowl, mix unflavored
gelatine with sugar; add hot liquid and stir until gelatine is
completely dissolved, about 5 minutes. With electric mixer, beat in
cream cheese and vanilla until smooth; let stand 10 minutes. Pour
into prepared crust; chill until firm. Garnish with remaining apricot
halves, sliced and, if desired, whipping cream.
Recipe By : Knox Geletin Company
Servings: 1 servings
Apricot Cheesecake (No Bake) Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Dessert; Fruit
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We can trace the history of `recipes` far back into distant history, in truth as far as the ancient Egyptians, and maybe even further. Having said that, sadly, these old cookbooks were just very simple pictorial instructions for meal preparation.
In fact, the most ancient recipe in existence, according to experts is a series of stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. Progressing into Roman times around 25BC a roman called Apicius wrote a collection of documents which described recipes prepared by the Romans. In his works, Apicius tells us how the meals were divided into hors d`oeuvre, entrees and afters, a style of dining still practiced today. Aspicius tells us how the cooks of his times used a wide range of herbs and spices, including a few that will be familiar to modern chefs for example bay, rue and asafoetida. For the next few years, the powerful and wealthy tried to lay on the most exotic meals, and as a consequence, chefs and their recipe collections became highly prized. Even so, it wasn`t until the 1800s that formal cookery and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to assembling, verifying, and publishing recipes of the day. The introduction of the TV gave us celebrity chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Apricot Cheesecake (No Bake) recipe.
