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Indulgent Apricot Cheesecake: A Gluten-Free Delight

Apricot Cheesecake
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The moment I unwrapped the warm, golden hues of my Apricot Cheesecake, the sweet aroma of fresh apricots filled my kitchen, whisking me back to sun-drenched summers spent baking with my grandmother. This Apricot Cheesecake captures that essence, turning a classic dessert into a showstopper that’s both luxurious and approachable.

Ingredients

Scale
  • 1 ½ cups almond flour
  • ⅓ cup brown sugar
  • ½ cup sliced almonds
  • ½ cup unsalted butter
  • 1 cup dried apricots
  • ¼ cup Amaretto liqueur
  • ¾ cup white sugar
  • 16 ounces cream cheese
  • ½ cup sour cream
  • 2 tablespoons cornstarch
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 1 cup sour cream (for topping)
  • ¼ cup white sugar (for topping)
  • 1 teaspoon vanilla extract (for topping)

Instructions

  1. Prepare the Crust: In a bowl, combine almond flour, brown sugar, and sliced almonds. Pour in melted butter and mix until it resembles wet sand. Press this mixture evenly into a prepared springform pan for a solid base.
  2. Make the Apricot Compote: In a saucepan, simmer dried apricots with water until softened, about 10-15 minutes. Drain and mash them gently. Stir in Amaretto and adjust sugar to taste for balanced sweetness.
  3. Mix the Cheesecake Batter: Using an electric mixer, beat the softened cream cheese, sugar, sour cream, cornstarch, and vanilla until smooth. Add eggs one at a time, mixing well after each addition. Gently fold in 2 tablespoons of apricot pulp and pour this luscious batter into the crust.
  4. Bake the Cheesecake: Place the cheesecake in a preheated oven at 325°F. Bake until the edges are puffed, and the center is set but slightly jiggly, around 45 minutes.
  5. Prepare the Topping: In a bowl, beat together sour cream, white sugar, and vanilla extract. Spread this mixture over the baked cheesecake, then bake again for 8 more minutes to set the topping.
  6. Cool and Chill: Allow the cheesecake to cool at room temperature. Once cooled, refrigerate for at least 6-8 hours or until fully set and chilled for an optimal taste experience.
  7. Serve and Enjoy: Before serving, garnish by spreading the remaining apricot pulp on top of the cheesecake for a burst of fruity flavor.

Notes

  • Soften Cream Cheese: Be sure to leave your cream cheese out for at least 30 minutes before using.
  • Don't Overbake: Keep an eye on your cheesecake! It’s done when the edges are set and the center still jiggles slightly.
  • Chill Properly: Allow the cake to cool completely before refrigerating.
  • Use Room Temperature Eggs: Make sure your eggs are at room temperature for better mixing and fluffiness in the batter.
  • Adjust Sweetness: Tweak the sugar in the apricot compote to your taste.

Nutrition

Find it online: https://recipecrown.com/apricot-cheesecake/