Lemon Apricot Mascarpone Cheesecake

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!