adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Apricot Cheesecake
Apricot Cheesecake
0 Likes
Prep Time:
40 minutes
Cook Time:
68 minutes
Total Time:
528 minutes
Decadent gluten-free cheesecake with almond flour base, apricot-infused and topped with sweet apricot pulp.
Ingredients:
  • 1.3333333730698 cups almond flour
  • 3 tablespoons brown sugar
  • 2 tablespoons sliced almonds, chopped
  • 2 tablespoons butter, melted
  • 8 ounces dried apricots
  • water to cover
  • 2 tablespoons amaretto liqueur
  • 1 teaspoon white sugar, or to taste
  • 3 (8 ounce) packages cream cheese, softened
  • 0.5 cup sour cream
  • 2 tablespoons cornstarch
  • 1.5 teaspoons vanilla extract
  • 3 eggs, at room temperature
  • 1.5 cups sour cream
  • 3 tablespoons white sugar
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C and line a 9-inch springform pan with parchment paper.
  • In a bowl, mix almond flour, brown sugar, and almonds. Pour in melted butter and stir with a fork until the mixture looks like wet sand. Press the mixture onto the bottom of the parchment-lined pan.
  • In a saucepan, simmer apricots with water until very soft, about 10 minutes. Drain and mash into a pulp. Stir in amaretto, then sweeten with 1 teaspoon of white sugar.
  • In a bowl, gently blend cream cheese, 3/4 cup white sugar, 1/2 cup sour cream, cornstarch, and 1 1/2 teaspoons vanilla extract using an electric mixer on low speed. Incorporate eggs one at a time until well mixed. Then, gently fold in 2 tablespoons of apricot pulp, reserving the rest for the topping. Spread the cheesecake batter over the crust in the pan.
  • Bake in the preheated oven for about 45 minutes, until the edges are puffed and the surface of the cheesecake is firm, with only a small spot in the center that jiggles when the pan is gently shaken.
  • Combine 1 1/2 cups sour cream, 3 tablespoons white sugar, and 1 teaspoon vanilla extract until smooth. Spread the topping over the hot cheesecake and bake for an additional 8 minutes.
  • Allow the mixture to cool to room temperature for about 1 hour, then refrigerate for 6 to 8 hours. Finish by topping it off with the rest of the apricot pulp.

Similar Recipes