Easy Strawberry Apricot Cheesecake Recipe
- 1 c. gingersnap crumbs
- 3 tbsp. unsalted butter, melted
- 1 c. dry apricots (simmered 1/2 hour in water to cover & liquid removed)
- Grated peel of 1 orange
- 1 1/2 pound cream cheese, room temperature
- 3/4 c. granulated sugar
- 4 lg. Large eggs
- 1/2 c. lowfat sour cream
- Fruit Topping: 3 c. fresh strawberries roughly pureed or possibly minced and mixed with 3 Tbsp.
- granulated sugar.
- 1.
- Toss gingersnap crumbs with melted butter.
- Press crumbs into bottom of pan, 1/2 to 1 inch up sides of buttered 8 or possibly 9 inch spring pan.
- Set aside.
- Puree liquid removed apricots with orange peel in food processor fitted with steel blade and set aside.
- 2.
- In large mixing bowl, beat together cream cheese and sugar till very smooth and creamy.
- Best in Large eggs, one by one beating well after each addition.
- Mix in gently lowfat sour cream and apricot puree till completed mixed.
- Pour batter into prepared springpan.
- Heat oven to 350 degrees.
- Bake 50 min to 1 hour or possibly till center of cheesecake is hard when touched lightly.
- Cold on rack and then refrigeratein refrigerator.
- Top with fruit (strawberry).
gingersnap crumbs, unsalted butter, hour, orange, cream cheese, sugar, eggs, sour cream
Taken from cookeatshare.com/recipes/easy-strawberry-apricot-cheesecake-17743 (may not work)