Apricot Swirl Cheesecake
|Ground almonds||1⁄2 Cup (8 tbs)|
|Dried apricots||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Lemon peel||1 Tablespoon, grated|
|Cream cheese package||3 , softened|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||2 Tablespoon|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Apricot preserves||1 Cup (16 tbs)|
|Toasted sliced almonds||2 Tablespoon|
Grease the bottom and sides of a 10-in sprmgform pan; sprinkle with ground almonds and set aside.
In a saucepan over medium heat, cook apricots and water for 15 minutes or until the water is nearly absorbed and apricots are tender, stirring occasionally.
Stir in lemon peel.
Cool slightly; pour into a blender.
Cover and process until smooth; set aside.
In a mixing bowl, beat cream cheese and sugar until smooth.
Add flour; mix well.
Add eggs; beat on low speed just until combined.
Beat in cream just until blended.
Stir 1 cup into pureed apricots; set aside.
Pour remaining mixture into prepared pan.
Drop apricot mixture by 1/2 tea-spoonfuls over filling.
Cut through filling with a knife to swirl apricot mixture.
Place pan on a baking sheet.
Bake at 350° for 50-55 minutes or until center is almost set.
Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen.
Cool 1 hour longer.
In a small saucepan, heat preserves.
Press through a strainer (discard pulp).
Spread over cheesecake.
Remove sides of pan.
Garnish with whipped cream and sliced almonds.