Description
Mmmmmm! Made this for my dad on father's day. He loves apricots… And loved this light cake!! A lot of ingredients but pretty easy to bake. Another r. Reisman recipe. If you can't find cream of tartar – don't worry, i have made this cake without it with great results!
Ingredients
- Dried Apricot
- Water
- Granulated Sugar
- Graham Cracker Crumbs
- Vegetable Oil
- 2% Fat Cottage Cheese
- Light Cream Cheese
- Low-fat Sour Cream
- Egg
- Vanilla
- Lemon Rind
- Lemon Juice
- Flour
- Egg Whites
- Cream Of Tartar
Instructions
- Preheat the oven to 350f spray a 9-inch springform pan with vegetable spray
- Make apricot swirl: in small saucepan, combine apricots, water and sugar
- Bring the mixture to a boil
- Reduce heat to medium-low and simmer for 12 to 15 minutes or until apricots are tender
- In a food processor or blender, pure the mixture until it is smooth
- Set it aside
- Make crust: in a bowl, stir together graham crumbs, sugar, water and oil until combined
- Pat the mixture onto the bottom and side of a prepared pan
- Make filling: in the clean bowl of a food processor, combine cottage cheese, cream cheese, sour cream, egg, vanilla, lemon rind, lemon juice, 3 / 4 cup sugar and flour
- Pure until smooth
- Transfer the mixture to a large bowl and set it aside
- In another bowl, beat egg whites with cream of tartar until they are foamy
- Gradually add 1 / 4 cup sugar, continuing to beat until stiff peaks form
- Gently fold the egg mixture into the cheese mixture just until combined
- Pour the mixture into the prepared crust
- Dollop the pured apricot over the batter and use a butter knife to swirl around
- Place a pan of hot water on the bottom rack of the oven
- Bake the cheesecake in the centre of the oven for 50 to 55 minutes or until it is slightly loose at the centre
- Run a butter knife around the edge of the cake
- Let it cool on a wire rack until it is room temperature
- Chill