Description
Creamy apricot cheesecake delights with Mediterranean charm, blending silky cream cheese and ripe summer fruits. Guests will savor each delicate slice, celebrating sweet complexity and rich cultural traditions.
Ingredients
Scale
Main Ingredients:
Cheesecake Base:
- 3 (8-ounce) packages cream cheese, softened
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Topping:
- 1 cup apricot preserves
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- Fresh apricot slices
Instructions
- Warm the oven to 325F (163C) for precise baking conditions.
- Crush graham crackers and blend thoroughly with sugar and melted butter to create a cohesive crust mixture.
- Press the crust firmly into the bottom of a 9-inch springform pan, ensuring an even layer.
- Bake the crust for 10 minutes until lightly golden, then allow to cool completely.
- Using an electric mixer, whip cream cheese and sugar until achieving a silky, lump-free consistency.
- Incorporate eggs individually, gently mixing after each addition to maintain a smooth texture.
- Fold in vanilla extract, sour cream, and heavy cream until the filling is fully integrated and velvety.
- Carefully pour the cream cheese mixture over the prepared crust, creating an even surface.
- Bake for 50-60 minutes, watching for a set center that jiggles slightly when gently shaken.
- Remove from oven and allow to cool completely at room temperature.
- Refrigerate the cheesecake for a minimum of 4 hours or ideally overnight to achieve optimal setting.
- Warm apricot preserves in a small saucepan, stirring until smooth and spreadable.
- Optional: Whisk in lemon juice and cornstarch for enhanced topping consistency.
- Let the preserve mixture cool slightly, then delicately spread over the chilled cheesecake.
- Optionally garnish with fresh apricot slices for an elegant finishing touch.
Notes
- Choose high-quality cream cheese at room temperature for smoother, lump-free mixing.
- Use a water bath (place springform pan in larger pan with hot water) to prevent cracks and ensure even baking.
- Avoid overmixing the cheesecake batter to prevent air bubbles that can cause surface cracks.
- For gluten-free version, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 377 kcal
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg