Apricot Cheesecake - cooking recipe

Ingredients
    1/2 cup butter, melted
    1/2 cup graham cracker crumbs
    5 oz dried apricots
    2 tbsp lemon juice
    4 oz cream cheese, softened
    1/2 cup granulated sugar
    3 None large eggs
    1 1/4 cups heavy cream
Preparation
    Combine butter and graham cracker crumbs in a medium bowl. Transfer to a 9 inch tart pan and press into base and sides. Chill for 30 mins.
    Meanwhile, combine apricots, 2 tbsp water and 1 tbsp lemon juice in a small saucepan. Cover and bring to a boil. Reduce heat and simmer, covered, for 15 mins, or until soft. Let cool slightly then blend or process until pulpy. Spread over base of chilled tart shell.
    Preheat oven to 325\u00b0F.
    Beat cream cheese, sugar and remaining lemon juice until smooth. Beat in eggs, 1 at a time, beating well between additions. Beat in cream until combined. Pour into tart shell. Use a knife to swirl apricot mixture and cheesecake batter together. Bake for 1 hour, or until set.
    Turn off oven. Let cheesecake cool in oven with door ajar. Refrigerate before serving.

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