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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