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Apricot Cheesecake

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Prep: 50 mins Cook: 50-60 mins Yields: 10-12 servings

Ingredients

  • 1 cup dried apricots
  • 1 cup gingersnap cookie crumbs
  • 3 tablespoons unsalted butle, melted
  • grated zest of 1 orange
  • 1 ½ pounds cream cheese, at room temperature
  • ¾ cup sugar
  • 4 large eggs
  • ½ cup sour cream
  • optional pureé:
  • fresh strawberries, or
  • fresh raspberries, or
  • sweetened simmered cranberries

Equipment

  • 8 or 9 inch Springform pan

Instructions

  • Preheat oven to 350°F.
  • Simmer the apricots in water to cover for 30 minutes then drain.
  • Butter an 8 or 9 inch springform pan
  • Toss the gingersnap crumbs with the melted butter.
  • Press the crumbs in the prepared pan.
  • Pureé the apricots and orange zest in a food processor or blender.
  • Beat the cream cheese and sugar in a large bowl until very smooth and creamy.
  • One at a time, beat the eggs into the cheese and sugar mixture, beating well after each addition.
  • Using a rubber spatula, gently fold in the sour cream and apricot pureé, until completely blended.
  • Pour the batter into the springform pan.
  • Bake until the center is firm when touched, 50-60 minutes.
  • Refrigerate until thoroughly chilled.
  • Optionally, top with red fruit topping.

Chef's Notes

Source

Rachel Christensen prepared this to celebrate the graduation of Laura from the University of Minnesota.

The recipe arrived too late to be included in the printed version of Go Cook!