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North Dakota Apricot Cheesecake recipe

The intensely rich flavor from rehydrateddried apricots makes this cheesecake a winner.

Recipe: North Dakota ApricotCheesecake

6 ounces dried apricots
1 cup water
1 cup graham cracker crumbs
1/3 cup granulated sugar
3 tablespoons butter, melted
3 tablespoons orange juice
3 (8-ounce) packages cream cheese, softened
1 1/4 cups granulated sugar
4 large eggs
1 cup sour cream
1 tablespoon granulated sugar
1/2 cup apricot jam

  • In a medium saucepan, combine dried apricotsand 1 cup water. Bring to a boil, reduce the heat, and simmer,covered, for about 10 minutes or until the apricots are softand the liquid is almost absorbed. Remove from the heat and cool.
  • In a medium bowl combine together grahamcracker crumbs, 1/3 cup sugar, and melted butter. Pat onto thebottom of a 9-inch springform pan.
  • Place the apricot mixture and orange juicein a blender or food processor. Cover and blend until smooth.
  • In a mixing bowl, cream together usingan electric mixer, cream cheese and 1 1/4 cup sugar, beat onmedium speed until fluffy. Gradually add in eggs, beating onlow speed until just blended. Using a large spoon or wire whisk,stir in the apricot mixture until mixed. Pour the mixture intoa graham cracker shell. Bake in a 375°F (175°C) ovenfor 30 minutes. Remove from oven and cool for 5 minutes on awire rack.
  • In a small bowl, beat together sour creamand 1 tablespoon sugar. Spread evenly over the cheesecake. Returnto the oven and bake for 5 minutes more. Cool in the pan on awire rack for 15 minutes. Loosen the cheesecake from the sidesof pan. Cool for 30 minutes more; remove from the pan, and coolcompletely. Chill at least 4 hours.
  • In a small saucepan, heat apricot jamuntil melted. Force the jam through a sieve and spread over thecheesecake.

    Makes 16 servings.

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  • Comments

    1 Comment


    Another winner Mary! This is the most delicious cheesecake I’ve ever made, everyone wanted seconds and asked for the recipe. I had no trouble with the leaf gelatine, just kept stirring til it dissolved. I might try it with plums when the apricot season is over. Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

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