Apricot Cheesecake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Set aside 5 apricot halves.
  • In a 2 quart pan bring remaining apricots and 1/2 cup water to a boil.
  • Cover and reduce heat to a simmer, simmering 10 minutes.
  • Combine crumbs and melted butter.
  • Press into the bottom and 1/2 inch up the sides of a 8 inch springform pan.
  • In a food processor puree the cooked apricots and the water until smooth.
  • Add the liqueur, cream cheese, 3/4 cup sugar, egg and egg whites.
  • Whirl until smooth.
  • Scrape mixture into prepared pan.
  • Bake for 25 to 30 minutes-you want the center to be JUST jiggly.
  • Mix the yogurt cheese OR sour cream with the 1 T.
  • white sugar.
  • Spoon onto cake and spread to cover top.
  • Bake for 5 minutes more.
  • Run a thin bladed knife between the cake and the pan rim.
  • Chill cake in the fridge until cool.
  • Remove rim.
  • Melt the jam in the microwave and run through a strainer to get rid of the chunks, if you wish.
  • Cut the 5 apricot halves in half and place evenly around the rim of cake.
  • Chill for 1 hour more and serve.
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