Baked Apricot Cheesecake Recipe
Ingredients
| Graham cracker crumbs | 2 1/3 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Butter | 1/4 Cup (16 tbs), melted | |
| Almond extract | 1/4 Teaspoon | |
| Fresh apricots - 3/4 pound, halved, pitted and chopped OR Apricot halves - 1 can of 16 ounces, well drained and chopped | ||
| Cottage cheese | 1 Can (10oz) (For Filling) | |
| Sugar | 1/2 Cup (16 tbs) (For Filling) | |
| All-purpose flour - 1/4 cup | ||
| Kirsch | 2 Tablespoon (For Filling) | |
| Whipping cream | 2/3 Cup (16 tbs) (For Filling) | |
| Sour cream | 2/3 Cup (16 tbs) (For Filling) | |
| Slivered almonds - toasted, to garnish | ||
Directions
GETTING READY
1) Preheat oven to temperature of 325 degrees.
MAKING
2) Mix together the sugar, crumbs, butter and extract and then spoon the mixture into a springform cake pan of 8 inches. Press evenly over the base.
3) Bake in the preheated oven for about 10 minutes, till set and brown in color. Set aside.
4) Into a large bowl, put the cheese with ¼ cup of sugar and the egg yolks. Use a wooden spoon to beat well till smoothly blended.
5) Sift in the flour and mix together well and then add 1 tablespoon of kirsch, if using. Stir well.
6) Beat in the whipping cream very gradually till the mixture is just blended.
7) In a clean, dry bowl, beat the egg whites till they are standing in stiff peaks.
8) Add the remaining sugar, about 1 tablespoon at a time, and beat well till the meringue is glossy and stiff.
9) With the help of a large metal spoon, fold the meringue into the cheese mixture.
10) On a cookie sheet, stand the pan and scatter apricots all over the crumb base.
11) With the remaining kirsch, if using, sprinkle the apricots and then gently level the surface.
12) Bake in the preheated oven for about 60 minutes, till the filling is risen, well browned and firm. When done, the top of the cake will crack slightly.
13) Cover the baked cake and refrigerate for at least 8 hours.
FINALIZING
14) Around the sides of the cake, run a spatula carefully in order to loosen it.
15) Remove the pan-€™s sides and lift it into a serving plate.
16) Over the top, spread the sour cream and scatter toasted almonds all over.
SERVING
17) Serve the cheesecake right away or as liked (preferably after 2 hours of chilling). Makes an excellent dessert as well as tea/coffee accompaniment.
1) Preheat oven to temperature of 325 degrees.
MAKING
2) Mix together the sugar, crumbs, butter and extract and then spoon the mixture into a springform cake pan of 8 inches. Press evenly over the base.
3) Bake in the preheated oven for about 10 minutes, till set and brown in color. Set aside.
4) Into a large bowl, put the cheese with ¼ cup of sugar and the egg yolks. Use a wooden spoon to beat well till smoothly blended.
5) Sift in the flour and mix together well and then add 1 tablespoon of kirsch, if using. Stir well.
6) Beat in the whipping cream very gradually till the mixture is just blended.
7) In a clean, dry bowl, beat the egg whites till they are standing in stiff peaks.
8) Add the remaining sugar, about 1 tablespoon at a time, and beat well till the meringue is glossy and stiff.
9) With the help of a large metal spoon, fold the meringue into the cheese mixture.
10) On a cookie sheet, stand the pan and scatter apricots all over the crumb base.
11) With the remaining kirsch, if using, sprinkle the apricots and then gently level the surface.
12) Bake in the preheated oven for about 60 minutes, till the filling is risen, well browned and firm. When done, the top of the cake will crack slightly.
13) Cover the baked cake and refrigerate for at least 8 hours.
FINALIZING
14) Around the sides of the cake, run a spatula carefully in order to loosen it.
15) Remove the pan-€™s sides and lift it into a serving plate.
16) Over the top, spread the sour cream and scatter toasted almonds all over.
SERVING
17) Serve the cheesecake right away or as liked (preferably after 2 hours of chilling). Makes an excellent dessert as well as tea/coffee accompaniment.
Chef
