 |
Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 12 |
|
I've always loved to cook and try new dishes. But there are just some recipeslike this fancy cheesecakethat I turn to time after time. This is a favorite of family and friends. Ardyth Voss, Rosholt, South Dakota Ingredients:
1/2 cup finely ground almonds |
1 cup dried apricots |
1 cup water |
1 tablespoon grated lemon peel |
3 packages (8 ounces each) cream cheese, softened |
1 cup sugar |
2 tablespoons king arthur unbleached all-purpose flour |
4 eggs, lightly beaten |
1/2 cup heavy whipping cream |
1 cup apricot preserves |
whipped cream and toasted sliced almonds |
Directions:
1. Grease the bottom and sides of a 10-in. springform pan; sprinkle with ground almonds and set aside.
2. In a small saucepan, cook apricots and water for 15 minutes over medium heat or until the water is nearly absorbed and apricots are tender, stirring occasionally. Stir in lemon peel; cool slightly. Transfer to a blender; cover and process until smooth and set aside.
3. In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Beat in cream just until blended. Stir 1 cup into pureed apricots; set aside.
4. Pour remaining mixture into prepared pan. Drop apricot mixture by 1/2 teaspoonfuls over filling. Cut through filling with a knife to swirl apricot mixture. Place pan on a baking sheet.
5. Bake at 350° for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer.
6. In a small saucepan, heat preserves. Press through a strainer (discard pulp). Spread over cheesecake. Refrigerate overnight. Garnish with whipped cream and sliced almonds. Refrigerate leftovers. Yield: 12 servings.
|
|