Unique dessert recipe: Apricot Cheesecake – Step by Step Directions
Unique dessert recipe: We all like dessert after a nice meal. This is one of best dessert called Apricot Cheesecake. Here’s a surprise: you can make a creamy, rich cheesecake with dried apricots and fat-free cream cheese. What’s more, the texture is smoother, even creamier than our ultimate cheesecake. Makes one 9-inch cheesecake. Let’s begin;
APRICOT CHEESECAKE
INGREDIENTS :
- 1 cup dried apricots (see Note)
- 1⁄2 cup water
- 1⁄2 cup Grape-Nuts cereal
- Nonstick spray
- 1 pound fat-free cottage cheese
- 1 pound fat-free cream cheese
- 1⁄2 cup packed light brown sugar
- 1⁄4 cup granulated sugar
- 1⁄2 teaspoon salt
- 2 large eggs plus 2 large egg yolks, at room temperature
- 2 teaspoons vanilla extract
- 1⁄3 cup all-purpose flour
DIRECTIONS :
- Place the apricots and water in a small saucepanand set it over medium-high heat. Bring theliquid to a simmer; then cover, reduce the heatto low, and simmer until all the liquid has beenabsorbed, about 4 minutes. Set aside to cool for30 minutes.
- Meanwhile, grind the cereal in a mini-food processor or large food processor fitted with the chopping blade until about the texture of cornmeal.
- Spray the inside of a 9-inch spring form pan with nonstick spray, taking care to coat the sides and the joint against the bottom. Pour the cereal in the pan, then turn it to coat the bottom and sides with cereal.
- Position the rack in the center of the oven and preheat the oven to 325°F.
- Place the apricots in a food processor fitted with the chopping blade and process until almost pureed. Add the cottage cheese and process for 1 minute. Scrape down the sides of the bowl; add the cream cheese, both sugars, and salt. Process until smooth.
- Add the eggs one a time, processing the first into the batter before adding the second. Add the egg yolks and vanilla; again, process until smooth. Finally, scrape down the bowl one last time, add the flour, pulse until dissolved, then process until smooth. Pour the batter into the prepared pan.
- Bake until set, until the cake will not jiggle when shaken but is nonetheless still a little moist at its center, about 45 minutes. Turn off the oven, leave the door ajar by a couple of inches, and leave the cake in the oven for 1 hour.
To cool: Transfer to a wire rack and cool completely, about 1 hour.
To store: Once cooled, wrap the pan in plastic and refrigerate for up to 4 days.
To unmold: Unlatch the collar and remove before slicing the cake.
Note: Dried California apricots are halves, quite tart—as opposed to the brownish, whole, rather dull Turkish apricots.
Apricot Ginger Cheesecake: Add 2 tablespoons chopped crystallized ginger with the vanilla.
Apricot Rum Cheesecake: Substitute gold rum for the water.
Peach Cheesecake: Substitute dried peaches for the apricots.
Rum Raisin Cheesecake: Substitute raisins for the apricots and gold rum for the water.
Bon Apetit, Emely
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