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Ингредиенты
- 1 1/2 lbs. softened cream cheese
- 1 T fresh grated orange peel
- 1 teaspoon vanilla extract
- 1/4 c. fresh squeezed orange juice
- 1 pt. whip cream, whipped to soft mounds
- 1 c. granulated sugar
- 1 T fresh grated lemon peel
- 2 env. unflavored gelatin
- Apricot Puree - recipe below
- Pecan Nut Crust - recipe below
Инструкции
- In a large bowl, beat cream cheese, sugar, citrus peels and vanilla till light and fluffy. Sprinkle gelatin over orange juice, mix with 1/4 cup water in a small saucepan. Stir over moderate heat till gelatin is dissolved and liquid is almost boiling. Remove from heat.Whisk or possibly stir apricot puree into cream cheese mix. Whisk or possibly stir in the gelatin then the lightly whipped cream. Scrape into nut crust. Tap on counter to break any large air bubbles. Cover and chill at least 4 hrs, till hard.
- Before serving, wipe the outside of pan dipped in very hot water; run a thin metal spatula around cheese cake and remove sides of springform pan. Makes 16 servings. Per serving: 430 calories, 6 gr. protein, 34 gr. fat, 27 gr. carbohydrates.
- Simmer 8 oz dry apricots with 1 1/2 cups water in heavy saucepan for 15 min, till very soft. Puree smooth in a blender, adding: 2 T apricot liqueur 2 T dark rumLet cool while you make crust.
- Bake 1 cup unblanched pecans 10-15 minute at 400 degrees, shaking pan several times. Pecans are done when golden brown. Coarsely grind nuts in a blender. Heat 2 tbsp butter in a small saucepan. Remove from pan. Stir in grnd nuts and 2 tbsp sugar. Press mix evenly into the bottom of an oiled 9 inch springform pan. Freeze till ready to fill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 12 servings | |
| Calories 324 | |
| Calories from Fat 225 | 69% |
| Total Fat 25.61g | 32% |
| Saturated Fat 14.81g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 193mg | 8% |
| Potassium 109mg | 3% |
| Total Carbs 21.04g | 6% |
| Dietary Fiber 0.0g | 0% |
| Sugars 19.78g | 13% |
| Protein 3.91g | 6% |
