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Dessert Recipes: Cheesecake

Apricot Cheesecake

 

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Cheesecake Recipes from AlansKitchen.comMakes 12 servings

Preparation time: 30 min.
Cooking time: 30 min.
Cooling time: 2 hrs. 30 min.
Baking time: 1 hr. 10 min.
Chilling time: 3 hrs.

Ingredients

Apricot Puree Ingredients

  • 1 (6-ounce) package dried apricot halves
  • 1-1/2 cups water
  • 2 tablespoons apricot-flavored brandy or orange juice

Crust Ingredients

  • 2/3 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup Butter, melted

Filling Ingredients

  • 1 1/2 cups sugar
  • 3 package (8-ounce) cream cheese, softened
  • 2 eggs
  • 1 teaspoon vanilla

Topping Ingredients

  • 1 cup Sour Cream
  • 2 Tablespoons sugar
  • 1/3 cup apricot preserves
  • 1 apricot rose, if desired (see Tip)
  • Sugar

Directions

  1. In a 2-quart saucepan, place apricots halves and water.
  2. Cook over medium heat until very soft and water has evaporated (30 to 40 minutes).
  3. Remove from heat; stir in brandy.
  4. Cool completely (about 30 minutes).
  5. Place apricot mixture in food processor bowl fitted with metal blade or 5-cup blender container.
  6. Cover and process until mixture is smooth (1 to 2 minutes). Set aside.

Preheat oven to 325įF.

  1. In a small bowl, for the crust add graham cracker crumbs, sugar and butter.
  2. Press onto bottom of ungreased 9-inch spring-form pan.
  3. In a large bowl, combine 1-1/2 cups sugar and cream cheese in large bowl.
  4. Beat at medium speed, scraping bowl often, until smooth.
  5. Add eggs and vanilla; continue beating until well mixed.
  6. Spoon 2 cups filling onto crust.
  7. Stir apricot puree into remaining filling; spoon on top of filling in pan.
  8. Bake for 60 to 70 minutes or until set.
  9. Loosen sides of cheesecake from pan by running knife around inside of pan.
  10. Cool completely (about 2 hours).
  11. In a small bowl, add sour cream and 2-Tablespoons sugar.
  12. Spread over cheesecake.
  13. Press apricot preserves through strainer and drizzle over cheesecake.
  14. Refrigerate at least 3 hours.
  15. Garnish with apricot rose, if desired.
  16. Store refrigerated.

Alanís Kitchen Tip:
To make an apricot rose, place four dried apricot halves on waxed paper. Generously dust both sides with sugar. Cover with second sheet of waxed paper. Roll out apricots until flat and thin with rolling pin. Use fingers to shape or roll smallest apricot half, at an angle, to form center of rose. Gently wrap remaining halves, one at a time, around center to form petals. Secure with toothpick.


 
 
 
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