This Apricot Cheesecake combines a smooth, creamy cheesecake filling with the bright, slightly tart flavor of apricots, all nestled in a buttery graham cracker crust. The apricots are incorporated into the filling and also arranged on top, giving this cheesecake plenty of fresh fruit flavor in every bite.
The cheesecake is prepared ahead and chilled before serving, making it a wonderful dessert for a special occasion or a make-ahead treat. A glossy apricot glaze finishes the top and adds an extra touch of sweetness and color.
Apricot Cheesecake
Equipment
- 1 Spring form pan
- 1 double boiler
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- ¼ cup butter
- 2 lbs apricot halves, unpeeled 2 each 1 lb cans
- 2 tablespoons gelatin, unflavored
- ½ cup water
- 3 each eggs separated
- 8 oz cream cheese softened , 1 package
- 2 cup cottage cheese drained (sieved)
- 1 can condensed milk, sweetened
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
Instructions
Crust
- Preheat the oven to 350°F.
- Combine the graham cracker crumbs, sugar, and melted butter. Mix well.
- Press the mixture evenly onto the bottom and about 1 inch up the sides of a 10-inch springform pan.
- Bake for 10 minutes. Remove from the oven and allow to cool completely. Refrigerate while preparing the filling.
Apricot Cheesecake
- Drain one can of apricot halves, reserving the liquid. Drain the apricots well and press them through a sieve until smooth.
- In the top of a double boiler, sprinkle the gelatin over ½ cup water. Let stand for 5 minutes to soften.
- Beat the egg yolks and add them to the softened gelatin. Cook over hot water, stirring constantly, until the mixture thickens.
- Stir the gelatin mixture into the sieved apricots. Allow the mixture to cool, chilling briefly if necessary, until it begins to thicken.
- In a separate bowl, combine the cream cheese and drained cottage cheese. Blend until smooth.
- Stir in the sweetened condensed milk and lemon juice until well combined.
- Blend the partially thickened apricot mixture into the cheese mixture.
- Pour the filling into the chilled crust and spread evenly. Refrigerate for 3 hours, or until firmly set.
Apricot Topping
- Drain the second can of apricots, reserving the liquid. Slice the apricots and arrange them over the chilled cheesecake.
- Measure ¾ cup of the reserved apricot liquid and combine it with the cornstarch.
- Place the remaining reserved apricot liquid in a small saucepan and cook until reduced to about ½ cup.
- Stir in the apricot liquid and cornstarch mixture. Cook, stirring constantly, until thickened and clear.
- Allow the glaze to cool, then spoon it evenly over the apricots and cheesecake.
- Refrigerate for an additional 30 minutes before serving.
Nutrition Disclaimer
Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.