Apricot Cheesecake Recipe
This apricot cheesecake recipe features a rich almond crust, a creamy apricot-infused filling, and a tangy sour cream topping. Keywords: apricot cheesecake, almond crust, sour cream topping.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 5 hours 50 minutes (includes chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- Crust:
- 1 ⅓ cups almond flour
- 3 tablespoons brown sugar
- 2 tablespoons sliced almonds, chopped
- 2 tablespoons butter, melted
- Cheesecake:
- 8 ounces dried apricots
- Water to cover
- 2 tablespoons amaretto liqueur
- 1 teaspoon white sugar, or to taste
- 3 (8 ounce) packages cream cheese, softened
- ¾ cup white sugar
- ½ cup sour cream
- 2 tablespoons cornstarch
- 1 ½ teaspoons vanilla extract
- 3 eggs, at room temperature
- Topping:
- 1 ½ cups sour cream
- 3 tablespoons white sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the crust:
- Preheat oven to 350°F (175°C).
- In a bowl, mix almond flour, brown sugar, chopped almonds, and melted butter until combined.
- Press the mixture into the bottom of a springform pan.
- Bake for 10 minutes. Remove from oven and set aside.
- Prepare the apricots:
- In a saucepan, cover dried apricots with water and bring to a boil.
- Reduce heat and simmer until apricots are soft, about 15 minutes.
- Drain and cool slightly, then puree with amaretto and sugar.
- Make the cheesecake filling:
- In a large bowl, beat cream cheese and ¾ cup sugar until smooth.
- Add sour cream, cornstarch, and vanilla extract, and mix well.
- Add apricot puree and blend until combined.
- Beat in eggs one at a time until just blended.
- Bake the cheesecake:
- Pour the filling over the crust.
- Bake in preheated oven for 55-60 minutes, or until center is set.
- Remove from oven and let cool for 10 minutes.
- Prepare the topping:
- Mix sour cream, sugar, and vanilla extract until smooth.
- Spread over the warm cheesecake.
- Return to oven and bake for an additional 10 minutes.
- Chill and serve:
- Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
Notes
- Ensure cream cheese is at room temperature for a smoother batter.
- Adjust sugar in apricot puree to taste, depending on the sweetness of apricots.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 380
- Sugar: 27g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
Find it online: https://elianarecipes.com/apricot-cheesecake-recipe/