APRICOT CHEESECAKE RECIPE | LAND O’LAKES
Steps:
- Place apricots halves and water in 2-quart saucepan. Cook over medium heat 30-40 minutes or until very soft and water has evaporated. Remove from heat; stir in brandy. Cool completely.
- Place apricot mixture in food processor bowl fitted with metal blade or 5-cup blender container. Cover; process 1-2 minutes or until mixture is smooth. Set aside.
- Heat oven to 325°F.
- Combine all crust ingredients in bowl. Press onto bottom of ungreased 9-inch springform pan.
- Combine 1 1/2 cups sugar and cream cheese in bowl. Beat at medium speed, scraping bowl often, until smooth. Add eggs and vanilla; continue beating until well mixed. Spoon 2 cups filling onto crust. Stir apricot puree into remaining filling; spoon on top of filling in pan.
- Bake 60-70 minutes or until set. Loosen sides of cheesecake from pan by running knife around inside of pan. Cool completely.
- Combine sour cream and 2 tablespoons sugar in bowl. Spread over cheesecake. Press apricot preserves through strainer; drizzle over cheesecake. Refrigerate at least 3 hours. Garnish with apricot rose, if desired. Store refrigerated.
Nutrition Facts : Calories 480 calories, FatContent 29 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 120 milligrams, SodiumContent 250 milligrams, CarbohydrateContent 53 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 7 grams
APRICOT CHEESECAKE RECIPE - FOOD.COM
A heavenly sounding dessert, even for someone like me who doesn't really care for cheesecake. I haven't tried this one yet but have been asked to make it soon. I've included all the time for cooling in the "cook time".
Total Time 6 hours 20 minutes
Prep Time 20 minutes
Cook Time 6 hours
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325.
- Combine cookie crumbs and melted butter and press evenly on the bottom and 2" up the sides of a 9" springform pan.
- Bake 8-10 minutes or'til golden brown and set aside.
- Drain apricot halves reserving 3 tablespoons of the syrup.
- Coarsely chop the apricots and set aside.
- In a large bowl beat the cream cheese, sugar, reserved apricot syrup and vanilla with a mixer'til combined.
- Add eggs all at once beating on low speed just'til combined.
- Stir in chopped apricots.
- Pour filling into prepared crust and place on a shallow baking pan in the oven.
- Bake about 50 minutes or'til center appears nearly set when cheesecake is gently shaken.
- Cool in pan on a wire rack for 15 minutes, then loosen crust from sides of pan and cool cheesecake 30 minutes more.
- Remove the sides of the pan and cool completely.
- For the glaze melt apricot spread in a small saucepan over low heat.
- Remove from heat, stir in the apricot nectar and spread over the cheesecake.
- Cover and chill in refrigerator at least 4 hours before serving.
Nutrition Facts : Calories 308, FatContent 19.6, SaturatedFatContent 12.1, CholesterolContent 96.6, SodiumContent 174.6, CarbohydrateContent 30.3, FiberContent 0.5, SugarContent 23.8, ProteinContent 4.7
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APRICOT SWIRL CHEESECAKE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 01 hours 20 minutes
Category Desserts
Calories 314 calories per serving
- Grease the bottom and sides of a 10-in. springform pan; sprinkle with ground almonds and set aside. , 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 zest; cool slightly. Transfer to a blender; cover and process until smooth and set aside., 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. , 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. , 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., 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.
OTTOLENGHI'S APRICOT AND AMARETTO CHEESECAKE
From thehappyfoodie.co.uk
1. Preheat the oven to 170°C/150°C Fan/Gas Mark 3. Lightly grease the base and sides of a 23cm round springform tin and line with baking parchment.
2. Spread all the almonds (for the base and topping) out on a baking tray and roast for 10 minutes, or until they are a light golden brown. Set aside 15g for the topping.
3. For the base, place the digestive biscuits in a food processor and blitz to form fine crumbs: the consistency should be that of dried breadcrumbs. Tip into a medium bowl and add the almonds and melted butter. Use your hands or a large spoon to combine: the mixture should be the consistency of wet sand. Spoon the crumbs into the tin, using your hands to press them into the base. Even out the crust with the back of a spoon or the base of a glass and set aside in the fridge.
4. Increase the oven temperature to 210°C/190°C Fan/Gas Mark 6.
5. Spread the apricots for the base out on a baking tray, cut side up, and roast for 25 minutes (or a little longer, if they were very firm to begin with), until they are soft but still holding their shape. Set aside to cool.
6. Reduce the oven temperature to 170°C/150°C Fan/Gas Mark 3.
7. For the filling, place the cream cheese, sugar, vanilla seeds and orange zest in the bowl of an electric mixer with the paddle attachment in place. Beat on a medium speed until smooth. Gradually add the eggs, followed by the soured cream, and beat until combined; you might need to scrape down the sides of the bowl once or twice. Finally, add the Amaretto and mix until combined.
8. Remove the cheesecake base from the fridge and arrange the roasted apricots evenly over the bottom, cut side down. The apricots should fit quite snugly without overlapping or leaving gaps. Gently pour the cheesecake filling over the apricots and then place on a baking tray. Cook for 1 hour, or until the sides of the cheesecake are set but the middle has a wobble when shaken very gently. Turn off the oven but leave the cheesecake inside for another hour, with the door propped open with a wooden spoon, before placing in the fridge for at least 3 hours or overnight to chill and set completely.
9. On the day of serving, preheat the oven to 210°C/190°C Fan/Gas Mark 6. Spread the apricots out on a baking tray, cut side up, and roast for 25 minutes (or a little longer, if they were very firm to begin with), until they are soft but still holding their shape. Sprinkle the apricots with the sugar, water and the Amaretto. Return to the oven and bake for another 10 minutes, until the apricots are moist and syrupy. Remove from the oven and set aside to cool.
10. When ready to serve, release the springform tin, remove the baking parchment and transfer to a cake platter. Spoon the roasted syrupy apricots into the centre of the cake, sprinkle over the reserved toasted almonds and serve.
Cook's notes:
The biscuit crumb base can be made and pressed into the cake tin up to 2 days in advance and stored in the fridge. The cheesecake can be made up to 3 days in advance and stored in the fridge (the topping should only be added on the day of serving).
Once assembled, the cake is best eaten on the same day. Leftovers will keep for up to 2 days in the fridge; they just won’t look as perfect as on day one.
CREAM CHEESE -APRICOT CAKE WITH ... - JUST A PINCH RECIPES
From justapinch.com
Reviews 4
Category Cakes
Cuisine American
- Make Cream cheese icing. Combine all ingredients until smooth. Drizzle over cake. Let icing set.Cut,and serve.
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