Lemon Apricot Mascarpone Cheesecake

Recipe by Leslie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 30mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • CRUST:.
  • Line base of 9 1/2 inch springform pan with parchment papaer.
  • Brush 1 tbsp of the melted butter over parchment and up sides of pan.
  • Stir together biscotti crumbs and remaining butter in a bowl.
  • Pat mixture lightly into bottom and up sides of prepared pan.
  • Chill crust in the refrigerator while you prepare the filling.
  • FILLING:.
  • Preheat oven to 350 degrees.
  • In a large mixing bowl beat cream cheese until softened, add sugar and beat for about 5 minutes until light and fluffy.
  • Add eggs one at a time, beating very well after each addition.
  • Beat in mascarpone until smooth.
  • Now beat in flour, vanilla, lemon zest and lemon juice and mix until smooth.
  • Spoon the filling into chilled base and smooth the top.
  • Place cake on a baking sheet and bake in center of the oven for 1 1/4 hours or until firm on the sides and a little softer in the center.
  • The cake rises like a souffle but falls back as it cools.
  • Leave oven door ajar and turn off heat, let cake sit for about 1 hour to help prevent cracking.
  • TOPPING:.
  • While cake is cooling in oven, place apricots, sugar, wine (or juice) and water in a pot.
  • Let soak for 30 minutes.
  • Bring mixture to a boil. Cover and reduce heat to med-low and simmer for 30 minutes or until apricots are very soft.
  • Sit in marmalade and let cool.
  • Spread apricot mixture over cooled cheesecake.
  • Melt white chocolate in a heavy pot over low heat, stirring until just liquid.
  • Drizzle over top of cheesecake. Enjoy!
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