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Apricot Swirl Cheesecake

Holiday.Cook's picture
Ingredients
  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
  Eggs 4
  Whipping cream 1⁄2 Cup (8 tbs)
  Apricot preserves 1 Cup (16 tbs)
  Toasted sliced almonds 2 Tablespoon
Directions

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.
Refrigerate overnight.
Remove sides of pan.
Garnish with whipped cream and sliced almonds.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday, Healthy
Ingredient: 
Apricot
Preparation Time: 
10 Minutes
Cook Time: 
80 Minutes
Ready In: 
90 Minutes
Servings: 
6

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