apricot nectar cheesecake tart

How To Make apricot nectar cheesecake tart

• 1

  Heat oven to 450 degrees.
• 2

  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.)
• 3

  Place prepared crust in pan; Press in bottom and up sides of pan and trim edges if necessary.
• 4

  Bake for 9 to 11 minutes or until lightly browned; Cool completely.
• 5

  In small saucepan, sprinkle gelatin over 1 cup of the apricot nectar; Cook over low heat, stirring until gelatin dissolves.
• 6

  Refrigerate 30 to 35 minutes until partially thickened.
• 7

  In small bowl, beat 1 cup whipping cream until stiff peaks form.
• 8

  In large bowl, combine cream cheese, 1/2 cup sugar, nutmeg and vanilla; beat until smooth and creamy.
• 9

  Add lemon juice; blend well.
• 10

  Beat in apricot mixture until well blended; fold in whipped cream.
• 11

  Spread over cooled baked crust; refrigerate 2 hours.
• 12

  In small saucepan, combine 1 tablespoon sugar and flour; gradually stir in remaining 1/2 cup apricot nectar and cook over medium heat until mixture boils and thickens, stirring constantly.
• 13

  Remove from heat; stir in amaretto.
• 14

  Cool to room temperature, then pour over tart; spread evenly.
• 15

  Refrigerate until topping is set, about 30 minutes.
• 16

  In small bowl, beat 1/2 cup whipping cream and powdered sugar until stiff peaks form; pipe or spoon around edge of tart.
• 17

  Store in refrigerator.
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