This Honey Vanilla Apricot Orange Cheesecake recipe from Green Valley Spa in Utah is one of most requested recipes when we serve it to friends and guests.
Ingredients
Crust
2cupsBarbara’s Cereal
1teaspooncinnamon
1/8cuporange juice concentrate
Filling
2 2/3cupcottage cheese (non fat or low fat)
1/2cuphoney
2largeeggs
1egg whites
1/2cupcornstarch
1/4ouncesplain non-fat Greek yogurt
1teaspoonpure vanilla extract
1lemon- grated for zest. Reserve lemon for another use.
Apricot Orange Topping
1cupboiling water
4dried apricots
1/4cuporange juice concentrate
1/4cuphoney
1/2tablespoonplain gelatin
Instructions
Spray 10 inch spring form pan with pan spray, or, several individual spring form pans.
Blend cereal and cinnamon in processor. Add frozen orange juice concentrate until it sticks together. Press the crumb mixture firmly over bottom of the pan.
Puree the cottage cheese in a food processor until smooth. Add honey, yogurt, eggs, egg white, cornstarch, vanilla, and lemon zest. Blend until very smooth.
Pour the filling mixture over the crust and place in the oven. Reduce oven temperature to 325 degrees F. Bake for about 1 hour or until set in the middle.
Let the cheesecake cool completely.
Add apricots to the boiling water and rehydrate. Add orange juice, honey and gelatin, and blend or process until smooth. Pour over chilled cheesecake.
Spa Index Kitchen Notes
Helpful Hint: This cheesecake cuts better if it is first frozen, then cut, then allowed to thaw. Or, as shown, prepare in individual tart dishes and chill thoroughly before removing, to help keep firm until serving.
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