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
The History of Recipes
Written cooking instructions as an idea can be tracked back into the far past, at least as far back as early Egypt, and possibly even further than that. Interesting though that is, these, early records were just very simple hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe discovered, according to historians is a collection of stone tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. As our culinary historical trip moves to more modern times there were some interesting books dating from the 1300s - one book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the indian food that is popular today, but instead descriptions of the types of meals enjoyed by the rich and powerful of that time. Over the next few centuries, the rich and powerful families of Europe strove to offer the most exotic banquets, and consequentially cooks and their recipes were much in demand. Notwithstanding that, it was during the 1800s that haute cuisine and recipe collections became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, testing, and writing down the recipes of their peers. By the arrival of the twentieth century, cookery publications are greatly in demand mostly due to better eduction, more free time and having more money. |
We hope you enjoy this Apricot Cheesecake (No Bake) recipe.
