Gateau D'Abricot A L'Orange

Rating: 3.67 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

This is an easy cheesecake to prepare, yet it is fancy enough for dinner parties.

By Ibis

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Recipe Summary

prep:
30 mins
additional:
2 hrs
total:
2 hrs 30 mins
Servings:
12
Yield:
1 - 9 inch cheesecake
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Beat the cream cheese until fluffy. Gradually add in the sweetened condensed milk, the lemon juice, and the orange extract.

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  • Pour the cream cheese mixture into the graham cracker crust. Chill for three hours. When the cheese cake has chilled and set, arrange the apricots on the top.

  • In a small saucepan, combine the sugar, cornstarch, and salt. Stir in 1/2 cup of the reserved apricot syrup and the orange juice; mix until smooth. Cook on a medium low flame until clear and thick. Cool.

  • Cover the apricots with the glaze. Chill two hours, and serve.

Nutrition Facts

Per Serving:
372 calories; protein 6.5g; carbohydrates 53.9g; fat 15.4g; cholesterol 38.1mg; sodium 222.3mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

ddebita
Rating: 5 stars
09/06/2007
This is a great recipe. I already know it's going to be great because I tasted the filling. My daughter is in the process of finishing this cheesecake with the glaze. She came to ask if I left off the salt as an ingredient when I typed it up so I came back to check. There is no salt in the ingredient list but it's mentioned in directions. I decided to check reviews to see if someone else caught it but saw the two disaster reviews instead. If the recipe is followed the cream cheese and condensed milk will set it. The liquid ingredients are used for the glaze not for the pie itself. Maybe that's the reason for the other cooks "runny mess". Read More
Helpful
(5)

Most helpful critical review

DPELLERIN
Rating: 1 stars
02/17/2003
My wife and I tried this twice (with 2 different types of cream cheese) and ended up with a runny mess both times. And 8 cans of Apricots for 1 pie? Check the recipe there must be a mistake. Read More
Helpful
(2)
6 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
ddebita
Rating: 5 stars
09/06/2007
This is a great recipe. I already know it's going to be great because I tasted the filling. My daughter is in the process of finishing this cheesecake with the glaze. She came to ask if I left off the salt as an ingredient when I typed it up so I came back to check. There is no salt in the ingredient list but it's mentioned in directions. I decided to check reviews to see if someone else caught it but saw the two disaster reviews instead. If the recipe is followed the cream cheese and condensed milk will set it. The liquid ingredients are used for the glaze not for the pie itself. Maybe that's the reason for the other cooks "runny mess". Read More
Helpful
(5)
DPELLERIN
Rating: 1 stars
02/17/2003
My wife and I tried this twice (with 2 different types of cream cheese) and ended up with a runny mess both times. And 8 cans of Apricots for 1 pie? Check the recipe there must be a mistake. Read More
Helpful
(2)
JGILLMORE13
Rating: 1 stars
02/17/2003
I tried it as written and it was so very runny. It never set up. I boldly made it again using half the sweetened condensed milk (just one can) and I made it in the morning but it still did not 'set up'. The apricots sunk in even after I let it chill for five hours (not just two). It has been over 48 hours and the thing is a runny mess. There is no ingredient to stabilize it. 'Cheescake Soup' is the end result. Read More
Helpful
(1)
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Syd
Rating: 5 stars
08/29/2002
Loved this recipe. Very simple and not a lot of prep. Read More
Helpful
(1)
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