I could never have learn ed how to make apricot cheesecake recipes when I was young and still living with my parents; we never had apricots. Apricots have always been a very important product in many parts of the world. Even though the English settlers brought this great fruit to the New World, in my little part of the world we did not have access to them.
Even though most of the apricots produced in the United States come from
California, it was after I married that the dried ones became readily
available in most grocery stores in my area. I started using these to
make many of my now favorite recipes like my number one favorite cookies
and the apricot cheesecake recipe.
Apricots are a close cousin
to peaches which my family did enjoy when they were in season. Both of
these fruits are “stone fruits” named that because they contain a stone
like seed inside. They make low calorie snacks or a sweet addition to
the diet and wonderful desserts like the apricot cheesecake recipe.
offer many health benefits to the diet when eaten fresh; not
necessarily so in sugar heavy desserts like the apricot cheesecake
recipe. Apricots are very rich in beta carotene which is linked to
protection from heart disease and cancer.
If all these are not good reasons to eat apricots, sampling the delicious flavor with is sure to entice you. They are so good in many recipes even entrees; but apricot desserts are exceptional. Like I said my favorite cookies in the world are apricot filled and there are wonderful recipes for bar cookies and coffee cakes. Of course learning how to make apricot cheesecake recipe is one of the best apricot recipes.
Some other great fruit cheesecake desserts you might also like to try are the strawberry cheesecake, the raspberry cheesecake, a recipe for cherry cheesecake and apple cinnamon cheesecake all are delicious.
This is the best apricot cheesecake recipe with a white chocolate frosting recipe; great to bake for a large party cake idea. Learn how to make cheesecake for a crowd size gathering with this recipe. A friend made this for a wedding which I attended; it is great.
NOTE: These cakes can be frosted in the pan or on a cake tray.
Grease and line with wax paper (if you are turning out on a cake tray) or (if you are frosting in the pan do not line with wax paper) two 18 X 12 X 2 inch cake pans; preheat oven to 350F degrees.
Beat together cream cheese and sugar; beat in salt and cornstarch until smooth.
Beat in the eggs one at a time beating well after each addition; scrape sides and bottom and beat until smooth and creamy.
Add lemon juice and vanilla and beat to blend in; add sour cream and beat only until blended.
Pour filling into pans; drizzle apricot puree over the batter and swirl it in with a knife or fork.
To bake, set pans in larger pan and fill larger pan (no more than 2 inch sides) with 1 inch boiling water.
Bake in preheated oven for 50 minutes; turn off oven and allow cakes to set in oven for 1 hour (DO NOT OPEN DOOR).
Cool to room temperature; wrap and refrigerate.
Frost with white chocolate frosting recipe. (Recipe below)
NOTE: I can bake only one cake at a time so I make one half recipe at a time but I make the full recipe of apricot puree.
NOTE: I place the water pan on the rack below because my pan does not fit into a suitable pan.
Combine apricots, lemon juice and water; cover and let set 2 hours.
Add sugar and simmer until apricots are tender. 20 to 30 minutes (Watch so it doesn’t scorch).
Run mixture through a strainer to make puree for the apricot cheesecake recipe; measure 3 ¼ cups to use.
White Chocolate Frosting
Break chocolate in pieces and melt in double boiler over hot water; stir until smooth and let cool.
Beat cream cheese until smooth; beat in cooled chocolate.
Add lemon juice and butter; beat until creamy and smooth.
Frost cheesecake and pipe on trim; add decorations to fit the occasion.
This apricot cheesecake recipe makes a beautiful presentation.
Combine and mix gelatin, 1/3 cup sugar and salt in double boiler.
Beat yolks and milk together; add to gelatin mixture and stir to blend.
Cook for 5 minutes in double boiler stirring until gelatin dissolves.
Remove from heat and add lemon rind; cool to room temperature.
Rub cottage cheese through a sieve; stir in the yogurt and vanilla.
Fold cheese mixture into the gelatin mixture; chill.
Beat the dry milk with ice water on low speed of mixture until thickened and blended.
Add lemon juice and continue beating until whipped.
Fold whipped mixture into cheese mixture.
Beat egg whites until frothy; gradually add remaining 1/3 cup sugar and beat to stiff peaks.
Fold egg whites into cheese mixture and chill slightly.
Turn into 9 inch spring form pan.
Mix crumbs with mace and sprinkle on top of cheesecake.
Chill until firm; prepare apricot topping and spread over cheesecake.
Combine all ingredients in heavy saucepan; cook until mixture thickens then cool.
Spread cooled topping over cheesecake; refrigerate until set.
Melt butter in over low heat in large skillet; remove from heat.
Add flour, chopped and ¼ cup sugar; blend.
Press mixture in bottom of 9 inch spring form pan; refrigerate until firm.
In small saucepan combine gelatin and reserved 1/3 cup apricot liquid; let stand 1 minute.
Cook over low heat stirring constantly until gelatin dissolves; cool.
Puree apricots in blender; add ½ cup sugar, cream cheese, yogurt and lemon peel.
Process mixture until smooth; combine processed mixture with gelatin mixture.
Mix until well blended and pour into prepared crust; refrigerate overnight.
In small saucepan heat jam until softened; stir in amaretto.
Carefully remove sides of spring form pan; drizzle jam over each serving.
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