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How To make Apricot Nectar Cheesecake Tart
15 oz Pkg Pillsbury
-Refrigerated Pie Crusts
FILLING:
1/4 oz Envelope unflavored
-gelatin 12 oz Can apricot nectar
1 c Whipping cream
11 oz Cream cheese, softened
1/2 c Sugar
1/4 t Nutmeg
1 t Vanilla
1 T Lemon juice
TOPPING:
1 T Sugar
1 T Flour
2 t Amaretto OR ...
1/4 t Almond extract (opt)
1/2 c Whipping cream (opt)
1 T Powdered sugar (opt)
Heat oven to 450 degrees. Prepare pie crust according to package directions for one-crust baked shell using 10" tart pan with removable bottom or 9" pie pan. (Refrigerate remaining crust for later use.) Place prepared crust in pan; Press in bottom and up sides of pan. Trim edges if necessary. Bake for 9 to 11 minutes or until lightly browned. Cool completely. In
small saucepan, sprinkle gelatin over 1 c of the apricot nectar. Cook over low hat, stirring until gelatin dissolves. Refrigerate 30 to 35 minutes until partially thickened. In small bowl, beat
1 c whipping cream until stiff peaks form. In large bowl,
combine cream cheese, 1/2 c sugar, nutmeg and vanilla; beat until smooth and creamy. Add lemon juice; blend well. Beat in apricot mixture until well blended. Fold in whipped cream. Spread over cooled baked crust; refrigerate 2 hours. In small saucepan, combine 1 T sugar and flour. Gradually stir in remaining 1/2 c apricot nectar. Cook over medium heat until mixture boils and thickens, stirring constantly. Remove from heat; stir in amaretto. Cool to room temperature. Pour over tart; spread evenly. Refrigerate until topping is set, about 30 minutes. In small bowl, beat 1/2 c whipping cream and powdered sugar until stiff peaks form. Pipe or spoon around edge of tart. Store in refrigerator.
How To make Apricot Nectar Cheesecake Tart's Videos
Easy No Bake Mango Cheesecake
The mago cheesecake recipe (15cm round pan)
* Cookie Base
80g cookies (3oz)
40g melted butter (3 tbsp)
* Cream cheese filling
200g cream cheese (7oz)
50g sugar (4 tbsp)
1 tsp vanilla extract
50g yogurt (3.5 tbsp)
150g mango puree (1 cup)
2 tsp gelatine (6g)
2 tbsp cold water
bloom 5 minutes and microwave 15 seconds
100ml heavy cream (1/2 cup)
20g sugar (1.5 tbsp)
* Mango jelly
1.5 tsp powdered gelatine (4g)
60ml cold water (4 tbsp)
12g sugar (1 tbsp)
120g mango puree (3/4 cup)
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Apricot Tart | ඇප්රිකට් ටාර්ට් | UDFlavors
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All purpose flour 175g
Almond flour 25g
Icing sugar 75g
Salt 1tsp
Butter 90g
Egg 35g
Butter 70g
Sugar 50g
Egg 1
Vanilla extract
Almond flour 70g
Cake flour 25g
Rare Cream
Cream cheese 100g
Sugar 12g
Condensed Milk 12g
Vanilla extract
Heavy cream 150g
▶ Bake at 175 ℃ for about ⌚ 15-20 minutes
▶ Bake at 165 ℃ for about ⌚ 12-15 minutes
???????????????????? ???????????? ???????????? ???????????????????????????????? ~♬ ♥
#apricottart
#Apricotrecipes
Apricot Cheesecake Recipe
Apricot Cheesecake - Recipe
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Mini Lemon Cheesecake Recipe | Top Tasty Recipes
Mini Lemon Cheesecake Recipe | Top Tasty Recipes
Hello everyone!
Its been a few months we did not share new mini cheesecake recipe with you.Here is new one today! This is the first lemon cheesecake recipe on our page and we sure you gonna love this recipe,too.
Ingredients;
200g biscuits
80g melted butter
500g cream cheese or labneh cheese
200 ml cream
1/2 + 1/4 Cup sugar
1 tbsp flour
1 tbsp starch
2 eggs
1 tsp poppy seed (optional)
1/3 cup lemon juice
1/3 cup water
1 egg yolks
1 tbsp starch
1/2 tsp turmeric
1/2 tbsp butter
After you try our recipe, please share your comments with us.
Bon Appetit !
For more CHEESECAKE recipes;
No-Bake Triple Nutella Cheesecake Recipe | It Is So Simple Recipe ! | Eggless | Top Tasty Recipes
OREO CHEESECAKE ICE CREAM RECIPE | WITHOUT GELATIN & STARCH | Top Tasty Recipes
BASQUE BURNT CHEESECAKE RECIPE | Creamy & Easy | Top Tasty Recipes
NO-BAKE Mini Nutella Cheesecake Recipe | Top Tasty Recipes
MINI OREO CHEESECAKE RECIPE | Top Tasty Recipes
MINI CARAMEL CHEESECAKE RECIPE | So Simple Way To Make The Perfect Cheesecake | Top Tasty Recipes
MINI PUMPKIN CHEESECAKE RECIPE | Top Tasty Recipes
NO BAKE OREO CHEESECAKE | Top Tasty Recipes
#lemoncheesecake
#cheesecake
#cheesecakerecipe
Deluxe Apricot and Chocolate Swirl Cheesecake (nut-free)
Done 02/09/13 10:34 PM
nouveauraw.com/raw-recipies/desserts/deluxe-apricot-and-chocolate-swirl-cheesecake-nut-free/
I saw this awesome share on Facebook by Rawfood Rehab and it looked so good I had to make it myself. I love cheese cake in the raw but the nuts are just too bloating. This is tasty, non-bloating, and sure to be a hit with all your friends... I recommend it!
Here is the Ingredients for a 9 spring-form pan
Crust Ingredients:
3 C organic coconut, unsweetened, shredded
8 moist medjool dates, pitted
3 Tbsp coconut oil
1/2 C flax meal, (ground flax seeds)
1/4 C raw cacao powder
2 tsp sea salt
3 Tbsp raw agave nectar
2 Tbsp water
Filling:
2 C dried apricots
2 C hot water (soaking water for apricots)
2 C young Thai coconut meat
1/2 C raw agave nectar
3 Tbsp lemon juice
1/4 tsp sea salt
1 1/4 C raw coconut oil, warmed to liquid
3 Tbsp lecithin powder
5 Tbsp cacao powder
1 Tbsp vanilla
New York Style Cheesecake With Graham Cracker Crust | And Apricot Glazed Fruit Topping
This NY Style Cheesecake Recipe is the CREAMIEST you will ever have! The cripsy Graham Cracker Crust plus Fruit Topping with Apricot Glaze brings this easy cheese cake recipe to a whole new level.
0:00 Line the Pan
2:00 Make Graham Cracker Base
3:20 Mix Cream Cheese, Sugar, and Corn Starch
4:20 Add Eggs and Vanilla Gradually
6:00 Spray Pan and Pour in Cheesecake Mix
7:20 Place in Oven in Water Bath at 250F
9:25 Cool Cake and Decorate with Fruit
10:20 Make Apricot Glaze
11:25 Plating and Tasting
Ingredients:
Graham Cracker Crust- Yields 1 -10 inch Cheese Cake
1 1/4 Cups Grahams Crackers
4 Tablespoons Sugar
3 1/2 Tablespoons melted Butter
Cheese Cake
2 1/2 Pounds Cream cheese
12 Ounces Sugar
2 Ounces Corn Starch
5 large Eggs
2 Yolks
2 ounces Vanilla
1 Ounces Lemon Juice
5 Ounces Heavy Cream
For Decorations on Top
Strawberries, Kiwi, Orange Segments and Blueberries as Needed
Apricot Jam for Glaze-2-3 Tablespoons
Happy Cooking!!!