Velvety Apricot Cheesecake Food

APRICOT CHEESECAKE

Steps:

• Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with a parchment round.
• Make the crust: Stir together graham-cracker crumbs, melted butter, sugar, and salt in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Transfer pan to wire rack to cool completely.
• Make the filling: Reduce oven temperature to 325 degrees. Wrap the exterior of the springform pan with a double layer of foil. Set a kettle of water to boil. With an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until fluffy and smooth, about 3 minutes. Reduce to low speed; add sugar in a slow, steady stream. Add the salt and vanilla; beat until well combined. Add eggs, 1 at a time, beating after each until just combined (do not over-mix). Pour the cream cheese filling over crust.
• Set springform pan inside a large, shallow roasting pan. Carefully pour boiling water into roasting pan to reach halfway up side of springform pan. Bake until cake is set but still slightly wobbly in center, about 75 minutes.
• Transfer springform pan to a wire rack and remove foil; let cool completely. Refrigerate, uncovered, at least 24 hours. Run a knife around edge of cake to loosen before unmolding.
• Make the topping: Sprinkle the gelatin over the water in a small bowl and let soften for 5 minutes. Meanwhile, heat the apricot preserves over medium-low until warm, about 2 minutes. Add softened gelatin and stir to combine. Let cool slightly and then strain over cheesecake. Spread into an even layer and chill to set, about 2 hours.

APRICOT CHEESECAKE

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.

APRICOT CHEESECAKE

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.

VELVETY APRICOT CHEESECAKE

Steps:

• Heat oven to 350*F for crust.
• Line base of a 9-inch springform pan with parchment paper. Spray paper and inner sides with Pam.
• Stir together biscotti and melted butter in a bowl. Pat mixture lightly into bottom and partway up the sides of the prepared pan. Bake about 8 minutes in 350* oven. Remove and let completely cool.
• For cheesecake: Combine 1/2 cup reserved syrup and gelatin in small saucepan; stir over low heat until gelatin dissolves. Reserve 4 or 5 apricot halves for garnish; blend remaining apricots on high speed in blender until smooth.
• Combine apricot and gelatin mixture; set aside.
• In large bowl, beat cheese until smooth. Add sweetened condensed milk and lemon juice; mix well. Stir in apricot mixture. Fold in whipped topping. Turn into prepared pan.
• Easy Apricot Glaze (optional) Cook and stir 1 teaspoon cornstarch and 1/2 cup reserved syrup until thick and clear. Cool.
• To garnish: slice reserved apricot halves into pieces; arrange in 2-piece clusters around top of cheesecake. Spoon apricot glaze over top of cake. Add mint leaves to clusters.
• Chill 3 hours.

APRICOT SWIRL CHEESECAKE

Steps:

• Grease the bottom and sides of a 10-in. springform pan; sprinkle with ground almonds and set aside. , In a small saucepan, cook apricots and water for 15 minutes over medium heat or until the water is nearly absorbed and apricots are tender, stirring occasionally. Stir in lemon zest; cool slightly. Transfer to a blender; cover and process until smooth and set aside., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Beat in cream just until blended. Stir 1 cup into pureed apricots; set aside. , Pour remaining mixture into prepared pan. Drop apricot mixture by 1/2 teaspoonfuls over filling. Cut through filling with a knife to swirl apricot mixture. Place pan on a baking sheet. , Bake at 350° for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer., In a small saucepan, heat preserves. Press through a strainer (discard pulp). Spread over cheesecake. Refrigerate overnight. Garnish with whipped cream and sliced almonds. Refrigerate leftovers.

APRICOT CHEESE LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
• Pour boiling water over apricot pieces in a small bowl. Cool.
• In another bowl, combine flour, baking powder, soda, salt, and dates.
• In a large bowl, cream butter or margarine, cream cheese, and sugar. Beat in eggs, one at a time, until smooth. Stir in cooled apricots and water. Pour in flour mixture, and stir until moistened. Turn batter into greased 9x5x3 inch loaf pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until it tests done. Let stand 10 minutes. Remove from pan to rack. Cool.

AMARETTO CHEESECAKE WITH APRICOT GLAZE

Steps:

• Crust: Combine ingredients.
• Press onto bottom of a 9-inch springform pan; set aside.
• Filling: Combine cream cheese, sugar, and flour, mixing until well blended.
• Add eggs, one at a time, mixing just until combined.
• Blend in sour cream and liqueur; pour over crust.
• Bake in 450 degree F oven 10 minutes.
• Reduce oven temperature to 250 degrees F; continue baking for 1 hour.
• Run knife around rim of pan; cool on wire rack.
• Chill.
• Glaze: To glaze cake, combine jam and liqueur in a saucepan; heat until warm and smooth.
• Strain mixture and pour over cheesecake before removing sides of pan.
• Garnish if desired.

APRICOT CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Process shortbread cookies in the bowl of a food processor until finely ground. Press into a 9x13-inch baking pan.
• Beat eggs and sugar together in a bowl. Add ricotta cheese, cream cheese, and vanilla extract. Mix well. Stir in apricots and spread over crust.
• Bake in the preheated oven until puffed up and the edges are slightly brown, about 40 minutes.
• Meanwhile, combine sour cream and apricot jam in a bowl. Set aside.
• Remove the cheesecake from the oven and spread jam topping on top while still hot. Chill until set, 1 to 2 hours. Cut into 24 bars.

APRICOT NECTAR CHEESECAKE

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.

WHITE CHOCOLATE & APRICOT CHEESECAKE

Steps:

• Break biscuits into the food processor and pulse until you have fine crumbs. Brush a little butter over the base and sides of a deep 20cm flan tin. Stir the remaining butter into the crumbs. Spoon into the flan tin, then press over the base and sides. Chill while you make the filling.
• Stone and chop 3 of the apricots into small chunks. Put the gelatine in a bowl, cover with cold water, then leave to soften for 10 mins. Break up chocolate and put in a heatproof bowl with 100ml of the double cream. Stand over a pan of simmering water, then leave until melted, stirring occasionally. Squeeze water out of the gelatine, then stir into chocolate mix. Take off the heat and stir until dissolved. Beat the soft cheese and sugar together. Whisk remaining cream until stiff, then fold into the cheese. Fold in the chocolate, followed by the chopped apricots. Pour into the prepared tin and chill for at least 4 hrs or overnight.
• Line a grill pan with foil. Cut remaining apricots into quarters, then place on the foil, cut-sides up. Dust with icing sugar and grill for a few mins until lightly browned. Cool, then arrange over the top. Shave some white chocolate curls, then pile up in the centre of the cheesecake and serve.

APRICOT CHEESECAKE

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.

APRICOT CHEESECAKE ICE CREAM

Steps:

• Mix all ingredients together. Refrigerate mixture overnight or until completely cold.
• Spoon mixture into ice-cream maker. Process, following manufacturer's directions.

MINI APRICOT CHEESECAKES

Steps:

• Place wafers flat side down in paper-or foil-lined muffin cups; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add the eggs, lemon juice and vanilla; beat well. Fill muffin cups three-fourths full., Bake at 375° for 17-20 minutes or until set. Cool on a wire rack for 20 minutes. Carefully remove from pans to cool completely. Top each cheesecake with 2 teaspoons preserves. Store in refrigerator.