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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Here's a lovely cheesecake that will bring the taste of summer to your table in the middle of winter. Ingredients:
1 3/4 cups dried apricots |
2/3 cup graham cracker crumbs |
1 1/2 tablespoons melted butter |
3 tablespoons apricot liqueur or 3 tablespoons brandy |
3 (8 ounce) packages fat-free cream cheese |
3/4 cup white sugar, plus |
1 tablespoon white sugar |
1 large egg |
2 egg whites |
1 cup yogurt cheese (in recipe data base by di neal) or 1 cup low-fat sour cream |
1/3 cup apricot jam |
Directions:
1. Preheat oven to 350 degrees.
2. Set aside 5 apricot halves.
3. In a 2 quart pan bring remaining apricots and 1/2 cup water to a boil.
4. Cover and reduce heat to a simmer, simmering 10 minutes.
5. Combine crumbs and melted butter.
6. Press into the bottom and 1/2 inch up the sides of a 8 inch springform pan.
7. In a food processor puree the cooked apricots and the water until smooth.
8. Add the liqueur, cream cheese, 3/4 cup sugar, egg and egg whites.
9. Whirl until smooth.
10. Scrape mixture into prepared pan.
11. Bake for 25 to 30 minutes-you want the center to be JUST jiggly.
12. Mix the yogurt cheese OR sour cream with the 1 T.
13. white sugar.
14. Spoon onto cake and spread to cover top.
15. Bake for 5 minutes more.
16. Run a thin bladed knife between the cake and the pan rim.
17. Chill cake in the fridge until cool.
18. Remove rim.
19. Melt the jam in the microwave and run through a strainer to get rid of the chunks, if you wish.
20. Cut the 5 apricot halves in half and place evenly around the rim of cake.
21. Chill for 1 hour more and serve.
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