YOGURT CHEESECAKE WITH HONEY-ROASTED APRICOTS
Transform your desserts with a drizzle of golden nectar. Top this honeyed cheesecake with honey-roasted apricots or swap with any soft fruit or rhubarb
Provided by Anna Glover
Categories Afternoon tea, Dessert
Time 30m
Number Of Ingredients 11
Steps:
- Butter the base of a 23cm springform tin and line with a circle of baking parchment. Blitz the biscuits to fine crumbs in a food processor, then tip into a bowl and mix with the butter. Pack the mixture into the base of the tin and chill for 10 mins.
- Whip the double cream to soft peaks. In a separate bowl, whisk together the yogurt, soft cheese, honey and vanilla until smooth. Fold in the cream and spoon over the base. Smooth over the top with a spatula and cover. Chill for at least 4 hrs or overnight.
- Heat oven to 200C/180C fan/gas 6. Toss the apricots with the 50g honey, the orange zest and vanilla on a baking tray. Roast on the middle shelf for 20-25 mins until the apricots are tender but still hold their shape. Toss everything halfway through, adding 1 tbsp water if the honey starts to catch. Leave to cool, discarding the orange and vanilla pod.
- Use a knife to release the sides of the cheesecake and remove from the tin. Spoon over the apricots along with the roasting juices. Drizzle extra honey over the top, allowing it to run down the sides.
Nutrition Facts : Calories 390 calories, Fat 31 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
APRICOT YOGURT BAKED CHEESECAKE
This cheesecake is a recipe rescue! A healthier cheesecake alternative. It is made without a crust, making it low in fat. But if you make it with your favorite crust it's still going to be a lot lighter than many other cheesecakes.
Provided by Rhiannon and Matt
Categories Cheesecake
Time 58m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180c.
- Place the apricots in a saucepan, just cover with water and simmer for 5 minutes until tender.
- Allow to cool.
- Place apricots and water in a mixing bowl, then stir in the yogurt, sugar or honey, flour, sultanas and eggs.
- Mix well and pour into cheesecake dish or your prepared crust.
- Bake for 45 minutes, or until browned and set.
- Cool on a rack.
Nutrition Facts : Calories 292.3, Fat 4.7, SaturatedFat 2.3, Cholesterol 81.3, Sodium 67.6, Carbohydrate 59.3, Fiber 3.3, Sugar 45.4, Protein 7.7
APRICOT CHEESECAKE
I entertain frequently. My guests always expect me to create something new, a real showstopper! Here is my latest creation. Decorate with whipped cream just before serving.
Provided by Linda M. Malek
Categories Desserts Cakes Cheesecake Recipes
Time 8h48m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with parchment paper.
- Combine almond flour, brown sugar, and almonds in a bowl. Add melted butter; stir with a fork until the mixture resembles wet sand. Spread on the bottom of the parchment-lined pan.
- Combine apricots and water in a saucepan; bring to a boil and simmer until very soft, about 10 minutes. Drain; mash apricots into a pulp. Add amaretto; mix well. Sweeten with 1 teaspoon white sugar.
- Beat cream cheese, 3/4 cup white sugar, 1/2 cup sour cream, cornstarch, and 1 1/2 teaspoons vanilla extract in a bowl using an electric mixer on low speed. Add eggs one at a time; mix well. Fold in 2 tablespoons of apricot pulp; reserve remainder for topping. Pour cheesecake batter into the pan, covering the crust.
- Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes.
- Beat 1 1/2 cups sour cream, 3 tablespoons white sugar, and 1 teaspoon vanilla extract together until combined. Remove cheesecake from the hot oven; spoon topping over the surface and return cake to the oven for 8 minutes more.
- Cool to room temperature, about 1 hour. Refrigerate for 6 to 8 hours. Top with remaining apricot pulp.
Nutrition Facts : Calories 536.2 calories, Carbohydrate 39.9 g, Cholesterol 130.1 mg, Fat 38.2 g, Fiber 2.9 g, Protein 10.8 g, SaturatedFat 19.5 g, Sodium 221 mg, Sugar 31.3 g
APRICOT CHEESECAKE
A heavenly sounding dessert, even for someone like me who doesn't really care for cheesecake. I haven't tried this one yet but have been asked to make it soon. I've included all the time for cooling in the "cook time".
Provided by ReeLani
Categories Cheesecake
Time 6h20m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325.
- Combine cookie crumbs and melted butter and press evenly on the bottom and 2" up the sides of a 9" springform pan.
- Bake 8-10 minutes or'til golden brown and set aside.
- Drain apricot halves reserving 3 tablespoons of the syrup.
- Coarsely chop the apricots and set aside.
- In a large bowl beat the cream cheese, sugar, reserved apricot syrup and vanilla with a mixer'til combined.
- Add eggs all at once beating on low speed just'til combined.
- Stir in chopped apricots.
- Pour filling into prepared crust and place on a shallow baking pan in the oven.
- Bake about 50 minutes or'til center appears nearly set when cheesecake is gently shaken.
- Cool in pan on a wire rack for 15 minutes, then loosen crust from sides of pan and cool cheesecake 30 minutes more.
- Remove the sides of the pan and cool completely.
- For the glaze melt apricot spread in a small saucepan over low heat.
- Remove from heat, stir in the apricot nectar and spread over the cheesecake.
- Cover and chill in refrigerator at least 4 hours before serving.
Nutrition Facts : Calories 308, Fat 19.6, SaturatedFat 12.1, Cholesterol 96.6, Sodium 174.6, Carbohydrate 30.3, Fiber 0.5, Sugar 23.8, Protein 4.7
APRICOT CHEESECAKE
Here's a lovely cheesecake that will bring the taste of summer to your table in the middle of winter.
Provided by Diana Adcock
Categories Cheesecake
Time 40m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Set aside 5 apricot halves.
- In a 2 quart pan bring remaining apricots and 1/2 cup water to a boil.
- Cover and reduce heat to a simmer, simmering 10 minutes.
- Combine crumbs and melted butter.
- Press into the bottom and 1/2 inch up the sides of a 8 inch springform pan.
- In a food processor puree the cooked apricots and the water until smooth.
- Add the liqueur, cream cheese, 3/4 cup sugar, egg and egg whites.
- Whirl until smooth.
- Scrape mixture into prepared pan.
- Bake for 25 to 30 minutes-you want the center to be JUST jiggly.
- Mix the yogurt cheese OR sour cream with the 1 T.
- white sugar.
- Spoon onto cake and spread to cover top.
- Bake for 5 minutes more.
- Run a thin bladed knife between the cake and the pan rim.
- Chill cake in the fridge until cool.
- Remove rim.
- Melt the jam in the microwave and run through a strainer to get rid of the chunks, if you wish.
- Cut the 5 apricot halves in half and place evenly around the rim of cake.
- Chill for 1 hour more and serve.
Nutrition Facts : Calories 264.6, Fat 3.6, SaturatedFat 1.8, Cholesterol 31.3, Sodium 544.5, Carbohydrate 47, Fiber 1.9, Sugar 38.6, Protein 13.3
CLASSIC CHEESECAKE
If there's one dessert that would least benefit from innovation, it would have to be New York-style cheesecake. No tricks, no twists; Just a crumbly graham cracker crust and lots of lightly sweetened cream cheese. Baking a cheesecake without a water bath might seem like you're tempting fate, but if you do so at a low enough temperature, it will cook the filling gently and evenly without the risk of curdling or scorching. While cracks on the cheesecake's surface won't affect the taste, they can be unsightly and are most likely to occur when there's a sudden temperature change (say, from the oven to the fridge). To reduce the chances of cracking, let the cheesecake rest in the oven a few minutes before transferring to the counter to cool completely.
Provided by Alison Roman
Categories cakes, custards and puddings, dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 325 degrees.
- In the bowl of a food processor, combine graham crackers, brown sugar, salt and cinnamon (if using) and process until you've got fine crumbs. Transfer the crumbs to a medium bowl and add melted butter. Using your hands, mix well until no dry spots remain (crumb mixture should not be sandy or dry, but hold small clumps when pressed together).
- Press crust evenly into the bottom and at least 1 1/2-inches up the sides of a 9-inch springform pan. Use the bottom of a measuring cup to make sure the bottom is as even as possible. Bake on the middle rack until crust is set and just starting to brown around the edges, 20 to 25 minutes.
- Remove pan from the oven and set aside while you prepare the filling. Reduce heat to 300 degrees.
- Prepare the filling: Combine cream cheese, sour cream, sugar, vanilla and salt in the bowl of a stand mixer. Using a paddle attachment, beat on high until mixture is completely smooth, scraping down the sides and bottom of the bowl as necessary, about 4 minutes.
- Reduce speed to medium and 1 at a time, add eggs and yolk, scraping down the sides and bottom of the bowl after each egg is added. With the mixer on low, add flour and beat just to blend, until no lumps remain.
- Pour filling into prepared crust (if filling goes above the crust, that is O.K.). Bake until the edges of the cheesecake are completely set and the 2-inch inner circle of the cheesecake wobbles just slightly, 60 to 70 minutes.
- Turn heat off and let cheesecake remain in the oven for another 10 minutes. Remove cheesecake from oven and let sit on a wire rack to cool completely at room temperature. When cool, transfer to refrigerator until totally set, at least 6 hours, preferably overnight.
Nutrition Facts : @context http, Calories 721, UnsaturatedFat 18 grams, Carbohydrate 54 grams, Fat 52 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 29 grams, Sodium 499 milligrams, Sugar 36 grams, TransFat 1 gram
EASY BAKED CHEESECAKE
This is my most requested. I can't say which topping is our favorite. It varies with the mood we're in!!
Provided by MizzNezz
Categories Cheesecake
Time 1h38m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Spray 10in springform pan with cooking spray.
- Toss the flour in the pan, coating well.
- Mix cream cheese and eggs.
- Add sugar and vanilla, mix well.
- Fold in sour cream.
- Pour into pan.
- Bake in center of 325* oven for 1-1-2 hour.
- Turn oven off, allow cheesecake to sit in oven for 1 hour.
- Chill.
- Top with choice of toppings.
Nutrition Facts : Calories 659.2, Fat 41, SaturatedFat 24.3, Cholesterol 177.3, Sodium 337.3, Carbohydrate 64, Fiber 3.1, Sugar 54.3, Protein 11.8
APRICOT NECTAR CHEESECAKE
This is from a set of recipe cards my sister received as a gift when we were all still living at home. This quickly became a family favourite, and is still loved by all of us!
Provided by Sara 76
Categories Cheesecake
Time 3h45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- BASE:.
- Combine finely crushed biscuit crumbs and melted butter, mix well. Press mixture firmly on to base of 20cm springform tin. Refrigerate 1 hour.
- FILLING:.
- Measure 1 cup aricot nectar from can (reserve remainder for topping). Pour nectar into small saucepan, sprinkle gelatine over.
- Place over low heat and stir until gelatine dissolves; allow to cool and thicken slightly.
- Beat softened cream cheese and sugar until mixture is smooth and creamy, add lemon juice.
- Beat in apricot mixture, then fold in whipped cream.
- Pour mixture into crumb crust, refrigerate 2 hours or until firm.
- TOPPING:.
- Place sugar and arrowroot in saucepan. Gradually stir in reserved apricot nectar.
- Bring mixture to the boil, stirring constantly; remove from heat and add rum.
- Continue stirring for a few minutes to allow mixture to cool slightly.
- Spread topping over cheesecake, refrigerate until topping sets.
Nutrition Facts : Calories 317.8, Fat 21.4, SaturatedFat 12.8, Cholesterol 64.7, Sodium 249.4, Carbohydrate 27.3, Fiber 0.6, Sugar 18.9, Protein 5.2
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