Easy Strawberry-Apricot Cheesecake
- 1 cup gingersnap crumbs
- 3 tsp. butter, melted
- 1 cup dried apricots, simmered 1/2-hour in water to cover
- 1 orange peel, grated
- 1-1/2 lb. cream cheese, at room temperature
- 4 lg. eggs
- 1/2 cup sour cream
- 3 cups strawberries, fresh
- 3/4 cup granulated sugar
- 1 tbsp. granulated sugar
- Additional fresh strawberries and mint sprigs, for garnish
- 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.
- 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.
- Have oven preheated to 350F.
- 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.
- Fruit Topping: Chop or roughly puree strawberries and mix with the granulated sugar.
gingersnap crumbs, butter, dried apricots, orange peel, cream cheese, eggs, sour cream, strawberries, sugar, sugar, strawberries
Taken from www.foodgeeks.com/recipes/3619 (may not work)