Ingredients for Apricot Swirl Cheesecake Light
- 1 cup dried apricots
- 1/2 cup water, plus 2 tablespoons water
- 1 1/2 cups granulated sugar
- 1 1/2 cups graham cracker crumbs
- not used in recipe
- 16 ounces (2 cups) 2% fat cottage cheese
- 8 ounces (1 cup) light cream cheese
- 8 ounces (1 cup) low-fat sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons all-purpose flour
- 3 large egg whites
- pinch cream of tartar (optional)
- 2 tablespoons melted unsalted butter
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How to Make Apricot Swirl Cheesecake Light
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- **Make the Apricot Swirl:** In a small saucepan, combine 1 cup dried apricots, ½ cup water, and ¼ cup granulated sugar. Bring to a boil over medium heat.
- Reduce heat to low and simmer for 12-15 minutes, or until apricots are tender.
- Puree the apricot mixture in a food processor or blender until completely smooth. Set aside.
- **Make the Crust:** In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, 2 tablespoons water, and 2 tablespoons melted unsalted butter. Mix until evenly moistened.
- Press the crumb mixture into the bottom of the prepared springform pan. Bake for 8-10 minutes, then set aside to cool completely.
- **Make the Filling:** In a food processor, combine 16 oz (2 cups) cottage cheese, 8 oz (1 cup) cream cheese (softened), 8 oz (1 cup) sour cream, 1 large egg, 1 teaspoon vanilla extract, 1 tablespoon lemon zest, 1 tablespoon lemon juice, ¾ cup granulated sugar, and 2 tablespoons all-purpose flour.
- Process until completely smooth and creamy.
- In a separate bowl, beat 3 large egg whites with a pinch of cream of tartar (optional) until soft peaks form. Gradually add ¼ cup granulated sugar, beating until stiff, glossy peaks form.
- Gently fold the egg whites into the cheese mixture until just combined.
- Pour the filling into the prepared crust.
- Dollop the apricot puree over the batter and gently swirl with a knife or toothpick.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (water bath).
- Bake for 50-55 minutes, or until the cheesecake is set around the edges but the center is slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- Remove from oven and let cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.
- Run a thin knife around the edges of the cheesecake before removing it from the springform pan.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
89g
Fat
11g
Carbs
10g
