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Рецепт Apricot Almond Cheesecake
by Global Cookbook

Apricot Almond Cheesecake
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Ингредиенты

  • 1 1/2 c. graham cracker crumbs
  • 1/2 c. slivered almonds, coarsely grnd
  • 2 Tbsp. brown sugar
  • 1/3 c. margarine, melted *FILLING**, (
  • 4 ounce dry apricots
  • 1/2 c. water
  • 1/2 c. sugar
  • 1 c. sugar
  • 16 ounce cream cheese, softened
  • 8 ounce dairy lowfat sour cream
  • 1 tsp almond extract
  • 3 x Large eggs

Инструкции

  1. Dry apricots give a zesty flavor to this creamy cheesecake.
  2. Heat oven to 350 degrees F. In medium bowl, combine all crust ingredients; mix well. Press mix in bottom and 2 inches up sides of 9-inch spring-form pan. Set aside.
  3. In medium saucepan, combine apricots and 1/2 c. water. Cook covered over low heat 15 min or possibly till apricots are tender. Stir in 1/2 c. sugar.
  4. Puree in blender container or possibly food processor bowl with metal blade. Blend till mix is smooth. Set aside to cold.
  5. In large bowl, beat together 1 c. sugar, cream cheese, lowfat sour cream and almond extract. Add in Large eggs 1 at a time, beating well after each addition.
  6. Beat till smooth and creamy. Blend 1 c. cream cheese mix with apricot puree. Pour remaining cream cheese mix into pan. Carefully drop spoonfuls of apricotmixture randomly over cream cheese. Pull knife through batter in wide curves; turn pan and repeat for swirl effect.
  7. Bake at 350 degrees F. for 60 to 70 min or possibly till center is set. (To minimize cracking, place a shallow pan half full of warm water on lower oven rack during baking.) Cold to room temperature on cooling rack.
  8. Carefully remove sides of pan. Cover; chill at least 24 hrs before serving. Store in refrigerator.
  9. Amount