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Apricot Cheesecake - dairy

Posted by : Karen Selwyn

We're counting down the days to Shavuot, so here's one more cheesecake

recipe. I haven't tried this recipe, but it looks appealing because the

freshness of the fruit and juice would lighten the richness of the cream

cheese and sour cream.



Karen Selwyn



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Apricot Cheesecake                          

1 (6-ounce) package dried apricots 

1 1/2 cups apple juice 

1 1/2 cups granulated sugar, divided 

1 1/2 cups sugar cookie crumbs (oatmeal, coconut or vanilla cookies) 

2 tablespoons butter 

3 (8-ounce) packages cream cheese, softened 

4 eggs 

1 teaspoon vanilla 



For sour cream topping: 



2 cups dairy sour cream 

1 tablespoon granulated sugar 

1 teaspoon vanilla 



In small saucepan, combine apricots, apple juice and 1/2 cup sugar.

Bring to a boil; reduce heat and simmer 5 minutes, or until tender. Let cool.

Transfer to food processor or blender; process until pureed. Set aside. 



In food processor or blender, process cookie crumbs with butter.

Transfer to 9-inch springform pan. Press to make an even layer on bottom of

pan. Spread with half the apricot puree. Refrigerate at least 15 minutes. 



Meanwhile, in bowl of electric mixer, beat cream cheese and remaining 1 cup

sugar until light and fluffy. Add eggs, one at a time, mixing well after each

addition. Blend in vanilla and 1/2 cup of the remaining apricot puree. Beat 2

to 3 minutes, or until light. Pour into chilled crust. 



Bake in a preheated 350-degree oven 50 minutes, or until center is set and top

is golden. 



While cheesecake is baking, prepare sour cream topping: In small bowl, blend

sour cream, sugar and vanilla. (If not using immediately, cover with plastic

wrap and refrigerate until needed.) 



When cheesecake is done, remove from oven; spread with sour cream topping.

Return to oven 5 minutes. Let cool. Remove from springform pan and spread with

remaining apricot puree. Chill before serving. 



Yield: 1 cheesecake; 10 to 12 servings. 



Source: "Dairy Foods and Spring Harvest Inspire Shavuot Menus"

         Judy Zeidler

         ST. LOUIS POST DISPATCH (on-line edition), 6/5/89

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