Preparation time: 30 min.
Cooking time: 30 min.
Cooling time: 2 hrs. 30 min.
Baking time: 1 hr. 10 min.
Chilling time: 3 hrs.
Apricot Puree Ingredients
- 1 (6-ounce) package dried apricot halves
- 1-1/2 cups water
- 2 tablespoons apricot-flavored brandy or
- 2/3 cup graham cracker crumbs
- 1/4 cup sugar
- 1/4 cup Butter, melted
- 1 1/2 cups sugar
- 3 package (8-ounce) cream cheese,
- 2 eggs
- 1 teaspoon vanilla
- 1 cup Sour Cream
- 2 Tablespoons sugar
- 1/3 cup apricot preserves
- 1 apricot rose, if desired (see Tip)
- In a 2-quart saucepan, place apricots
halves and water.
- Cook over medium heat until very soft
and water has evaporated (30 to 40 minutes).
- Remove from heat; stir in brandy.
- Cool completely (about 30 minutes).
- Place apricot mixture in food processor
bowl fitted with metal blade or 5-cup blender container.
- Cover and process until mixture is
smooth (1 to 2 minutes). Set aside.
Preheat oven to 325įF.
- In a small bowl, for the crust add
graham cracker crumbs, sugar and butter.
- Press onto bottom of ungreased 9-inch
- In a large bowl, combine 1-1/2 cups
sugar and cream cheese in large bowl.
- Beat at medium speed, scraping bowl
often, until smooth.
- Add eggs and vanilla; continue beating
until well mixed.
- Spoon 2 cups filling onto crust.
- Stir apricot puree into remaining
filling; spoon on top of filling in pan.
- Bake for 60 to 70 minutes or until set.
- Loosen sides of cheesecake from pan by
running knife around inside of pan.
- Cool completely (about 2 hours).
- In a small bowl, add sour cream and
- Spread over cheesecake.
- Press apricot preserves through strainer
and drizzle over cheesecake.
- Refrigerate at least 3 hours.
- Garnish with apricot rose, if desired.
- 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.