EASY STRAWBERRY - APRICOT
CHEESECAKE
 
1 c. gingersnap crumbs
3 tbsp. unsalted butter, melted
1 c. dried apricots, simmered 1/2 hour in water to cover & drained
Grated peel of 1 orange
1 1/2 lb. cream cheese, room temperature
3/4 c. granulated sugar
4 lg. eggs
1/2 c. sour cream

FRUIT TOPPING:

3 c. fresh strawberries, roughly pureed or chopped
Mixed with 3 tbsp. granulated sugar
Additional fresh strawberries & mint sprigs for decoration

1. In small mixing bowl, toss gingersnap crumbs with melted butter. Press crumbs over bottom and 1/2 to 1 inch up sides of buttered 8 or 9 inch springform pan. Set pan aside. Puree drained apricots with orange peel in food processor fitted with steel blade. Set apricot puree aside.

2. In large mixing bowl, beat together cream cheese and sugar until very smooth and creamy. Beat in eggs, one by one, beating well after each addition. With rubber spatula, gently fold in sour cream and apricot puree until completely incorporated. Pour batter into prepared springform pan.

3. Have oven preheated to 350 degrees. Bake cheesecake 50 minutes to 1 hour or until center of cheesecake is firm when touched lightly. Cool cake on wire rack and then refrigerate until well chilled. Top with fruit topping. Decorate with fresh strawberries and mint sprigs, if desired and serve. Serves 10-12.

 

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