Apricot Cheesecake Recipe: A Showstopping Dessert

Ingredients

• 1.33 cups almond flour
• 3 tablespoons brown sugar
• 2 tablespoons sliced almonds, chopped
• 2 tablespoons butter, melted
• 8 ounces dried apricots
• water to cover
• 2 tablespoons amaretto liqueur
• 1 teaspoon white sugar
• 3 (8 ounce) packages cream cheese, softened
• 0.75 cup white sugar
• 0.5 cup sour cream
• 2 tablespoons cornstarch
• 1.5 teaspoons vanilla extract
• 3 eggs, at room temperature
• 1.5 cups sour cream
• 3 tablespoons white sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Prepare a 9-inch springform pan by lining it with parchment paper.
2. In a bowl, combine almond flour, brown sugar, and sliced almonds. Incorporate butter using a fork until the mixture resembles wet sand. Press evenly into the prepared pan and set aside.
3. Place dried apricots in a saucepan and add enough water to cover them. Bring to a boil over high heat, then reduce heat to low and simmer until the apricots become very soft, approximately 10 minutes. Drain and mash the apricots into a pulp. Stir in amaretto and 1 teaspoon of white sugar until thoroughly combined.
4. In a bowl, use an electric mixer on low speed to beat cream cheese, ¾ cup white sugar, ½ cup sour cream, cornstarch, and 1 ½ teaspoons of vanilla extract. Add eggs one at a time, ensuring each is well incorporated. Gently fold in 2 tablespoons of apricot pulp, reserving the remaining pulp for topping. Pour the batter into the prepared pan.
5. Bake in the preheated oven until the edges are puffed and the surface is firm, except for a small area in the center that slightly jiggles when the pan is gently shaken. This should take about 45 minutes.
6. In a bowl, combine 1 ½ cups sour cream, 3 tablespoons of white sugar, and 1 teaspoon of vanilla extract. Use an electric mixer to beat until well combined. Spoon the sour cream topping over the cheesecake and continue baking for an additional 8 minutes.
7. Allow the cheesecake to cool to room temperature for about 1 hour, then refrigerate for 6 to 8 hours. Before serving, top the cheesecake with the reserved apricot pulp.

Nutrition

• Calories: 536 kcal
• Fat Content: 38 g
• Fiber Content: 3 g
• Sugar Content: 31 g
• Sodium Content: 221 mg
• Protein Content: 11 g
• Cholesterol Content: 130 mg
• Carbohydrate Content: 40 g
• Saturated Fat Content: 20 g
• Unsaturated Fat Content: 0 g