Apricot Cheesecake

Apricot Cheesecake

Tips for making cheesecake

Crust:

1 ½ cups graham cracker crumbs

1 teaspoon cinnamon

½ cup brown sugar

½ cup butter, softened

Filling:

8 ounces cream cheese, softened

1 can sweetened condensed milk

1/3 cup lemon juice

1 teaspoon orange flavoring

8 canned, whole peeled apricots, drain and reserve the juice

Glaze:

¼ cup sugar

2 tablespoons cornstarch

¼ teaspoon salt

½ cup of the reserved apricot juice

½ cup orange juice

Preheat the oven to 350 degrees. Butter a 9-inch pie plate.

Blend all the crust ingredients together thoroughly and press into the pan. Bake for 10 minutes; cool.

Beat the cream cheese until fluffy. Gradually add the condensed milk, blending until smooth. Add the lemon juice and orange flavoring and blend well. Pour into the baked crust and refrigerate for at least 3 hours. Arrange the apricots on the top.

In a small pan, mix the sugar, cornstarch, salt, apricot juice and orange juice. Mix well and cook until it’s thick and shiny. Cool. Cover the apricots with the glaze and chill the cake again for at least 1 hour.