Description
Silky smooth cheesecake meets sweet apricot bliss in this irresistible dessert straight from Mediterranean kitchens. Rich cream cheese and ripe apricots create a luxurious harmony you’ll savor with each delightful bite.
Ingredients
Scale
Main Ingredients:
- 3 (8 ounces) cream cheese, softened
- 3 eggs, at room temperature
- 8 ounces dried apricots
- 1 1/2 cups sour cream
Crust Ingredients:
- 1 1/3 cups almond flour
- 3 tablespoons brown sugar
- 2 tablespoons sliced almonds, chopped
- 2 tablespoons butter, melted
Additional Ingredients:
- 3/4 cup white sugar
- 2 tablespoons amaretto liqueur
- 1/2 cup white sugar
- 2 tablespoons cornstarch
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon white sugar
- 1 teaspoon vanilla extract
- Water to cover apricots
Instructions
- Craft the base by combining finely ground almond flour, rich brown sugar, and roughly chopped almonds. Drizzle melted butter throughout the mixture, then firmly press the crumbly blend into the base of a springform pan, creating a sturdy, textured foundation.
- Immerse dried apricots in a luxurious bath of water and amaretto, allowing them to soften and absorb the delicate liqueur. Once plump, drain and finely dice the fruit. In a separate mixing bowl, whip cream cheese and sugar until achieving a silky, lump-free consistency.
- Gradually incorporate sour cream, cornstarch, fragrant vanilla extract, and eggs into the cream cheese mixture, ensuring each addition is thoroughly integrated. Gently fold the chopped apricots throughout the batter, distributing them evenly for consistent flavor.
- Transfer the velvety mixture atop the prepared crust, smoothing the surface with a spatula. Position the pan in a preheated oven set at 325°F, allowing the cheesecake to bake for approximately one hour until the center sets with a subtle wobble.
- Remove from the oven and let the cheesecake cool completely on a wire rack, permitting it to stabilize and set naturally. Whisk together sour cream, sugar, and vanilla extract to create a luxurious topping.
- Once cooled, delicately spread the creamy topping across the cheesecake’s surface. Refrigerate for several hours, allowing the dessert to firm and develop its rich, indulgent texture before serving.
Notes
- Customize the crust by substituting almond flour with gluten-free graham cracker crumbs for those with nut allergies.
- Soak apricots in warm water instead of amaretto to create a non-alcoholic version that’s family-friendly.
- Prevent cheesecake cracking by baking in a water bath and allowing it to cool gradually at room temperature before refrigerating.
- Enhance flavor complexity by toasting almonds before adding them to the crust for a deeper, nuttier profile.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 399
- Sugar: 22 g
- Sodium: 220 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 85 mg