Description
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
Keywords: Apricot Cheesecake, Gluten-Free Cheesecake, Dessert