Ingrédients pour Apricot Cheesecake
- Butter Cookies
- 1/2 cup butter
- fresh apricot halves (optional garnish)
- 2 (8 ounce) packages cream cheese
- 1 1/4 cups sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1 (10 ounce) jar apricot jam
- 1/2 cup apricot nectar
- 1 1/2 cups graham cracker crumbs
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Comment préparer Apricot Cheesecake
- Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing and flouring it.
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.
- Press the mixture into the bottom of the prepared springform pan to create the crust. Bake for 10 minutes, then remove and let cool completely.
- While the crust is cooling, beat cream cheese, sugar, and vanilla extract in a large bowl until smooth and creamy.
- Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
- In a separate bowl, gently whisk together the apricot preserves and apricot nectar.
- Gradually add the apricot mixture to the cream cheese mixture, mixing until just combined.
- Pour the batter over the cooled crust. Place the springform pan in a larger roasting pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature.
- Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set.
- Before serving, carefully remove the sides of the springform pan. Garnish with fresh apricots or apricot glaze (optional).
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
95g
Fat
60g
Carbs
10g
