Apricot Cheesecake


Best of Gourmet 1987


This is the recipe that I based my Very Low Fat Apricot Cheesecake on. It is luscious.


  • 6 ounces dried apricots plus 8 additional dried apricots 
  • 1/3 cup graham cracker crumbs 
  • 3/4 cup plus 1 teaspoon sugar 
  • 1 tablespoon unsalted butter, softened 
  • 2 tablespoons plus 2 teaspoons apricot brandy 
  • 3/4 pound cream cheese, softened 
  • 2 large eggs 
  • 1/2 cup sour cream 
  • 1/4 cup apricot jam


In a saucepan combine 6 ounces of the apricots with I y, cups water and bring the waterto a boil. Simmer the mixture, covered partially, for 45 minutes, or until the apricots are soft and the liquid is almost evaporated, and let it cool. In a food processor blend the graham cracker crumbs, 2 tablespoons of the sugar, and the butter and pat the mixture onto the bottom and I inch up the side of a buttered 5-inch springform pan, 3Y, inches deep. 

In the food processor puree the cooked apricots and the cooking liquid with the apricot brandy until the mixture is smooth. Add the cream cheese, the eggs, and y, cup plus 2 tablespoons of the remaining sugar and blend the mixture until it is smooth. Pour the mixture into the shell and bake the cake in the middle of a preheated 3750 F. oven for 30 minutes. Let the cheesecake stand in the pan on a rack for 5 minutes. (The cake will not be set.) 

In a bowl combine the sour cream with the remaining I teaspoon sugar, spread the mixture evenly on the cake, and bake the cake for 5 minutes more. Let the cake cool completely in the pan on a rack (it will continue to set as it cools) and chill it, covered loosely, overnight. Remove the side of the pan and transfer the cake to a stand. 

In a small saucepan heat the apricot jam, stirring, until it is just heated through, force it through a fine sieve into a small bowl, and spoon most of it on the top of the cheesecake. Arrange the additional apricots, sliced, around the top of the cheesecake and brush them lightly with the remaining apricot jam.

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