Perfectly Apricot Cheesecake | In The Kitchen with World Wide Campus

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta is lower in fat and calories, while cottage cheese is more affordable.

apricots

🥗Healthier: peaches

💰Cheaper: canned apricots

Peaches provide a similar flavor and texture, while canned options are budget-friendly.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free alternative, while margarine is often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey can add unique flavor, while brown sugar is often cheaper.

Preheat the oven to 350 degrees Fahrenheit.

Prepare a 9-inch springform pan by lightly spraying it with non-stick cooking spray and lining the bottom with parchment paper. Wrap the bottom of the pan tightly with aluminum foil to make it leak-proof.

Make the graham cracker crust by processing 9 graham crackers until they are finely crumbled. Transfer to a large bowl.

Add 3 tablespoons of firmly packed light brown sugar, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of ground ginger to the graham cracker crumbs and mix well.

Pour in 6 tablespoons of melted unsalted butter and mix until the mixture resembles coarse crumbs or wet sand.

Press the crumb mixture firmly into the bottom of the prepared springform pan using a measuring cup or rubber spatula.

Bake the crust in the oven for 20 minutes, then remove and let it cool on a cooling rack.

Drain the apricots from the can and puree them in a blender until smooth to make apricot puree.

In a separate bowl, combine 2 packages of cream cheese (brought to room temperature), 1/2 cup of granulated sugar, and 3 tablespoons of cornstarch. Cream together until light and fluffy, scraping down the sides of the bowl as needed.

Add 3 large eggs one at a time, mixing well after each addition, and scrape down the sides of the bowl.

Stir in 1 teaspoon of pure lemon extract, 1 teaspoon of kosher salt, and 1 cup of sour cream until smooth.

Gradually add the apricot puree and 3/4 cup of apricot jam or preserves to the cheesecake batter, mixing until well combined.

Wrap the bottom of the springform pan in two oven bags tightly and secure with tape to prevent leaking.

Pour the cheesecake batter into the prepared crust and place the pan in a large roasting pan. Fill the roasting pan with hot boiling water halfway up the sides of the springform pan.

Bake in the oven for 1 hour and 30 minutes until firm and lightly browned on top, being careful not to overbake.

Turn off the oven and let the cheesecake rest in the oven with the door slightly open for 2 hours to prevent cracking.

After 2 hours, remove the cheesecake from the oven and let it cool on a cooling rack. Remove the tape and aluminum foil from the bottom of the pan.

Cover the cheesecake tightly with plastic wrap and refrigerate overnight.

After chilling, remove the plastic wrap and gently wipe down any excess water on top of the cheesecake.

Unlock the edge of the springform pan to release the cheesecake and peel off the parchment paper.

Transfer the cheesecake onto a 10-inch round cake board wrapped in aluminum foil from the bottom.

Spread more apricot jam or preserves on top and garnish with dried apricots as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens