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Apricot Cheesecake
Prep
40 mins
Cook
1 hr 8 mins
Servings
12
Difficulty
Hard
This apricot cheesecake has become my go to dessert when I want something that feels fancy but doesn't require complicated techniques. The almond flour crust is wonderfully simple to throw together and gives you all that nutty flavor without refined grains. Almonds are packed with healthy fats and fiber, so I feel a bit better indulging in a slice. What I love most is that everything comes together in under two hours from start to finish, making it perfect for unexpected guests or when you're craving something special on a weeknight.
Ella x
Ingredients
- 11 ⅓ cups almond flour
- 33 tablespoons brown sugar
- 22 tablespoons sliced almonds, chopped
- 22 tablespoons butter, melted
Detail level
Instructions
- 1
Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with parchment paper.
- 2
Combine almond flour, brown sugar, and almonds in a bowl. Add melted butter; stir with a fork until the mixture resembles wet sand. Spread on the bottom of the parchment-lined pan.
- 3
Combine apricots and water in a saucepan; bring to a boil and simmer until very soft, about 10 minutes. Drain; mash apricots into a pulp. Add amaretto; mix well. Sweeten with 1 teaspoon white sugar.
- 4
Beat cream cheese, 3/4 cup white sugar, 1/2 cup sour cream, cornstarch, and 1 1/2 teaspoons vanilla extract in a bowl using an electric mixer on low speed. Add eggs one at a time; mix well. Fold in 2 tablespoons of apricot pulp; reserve remainder for topping. Pour cheesecake batter into the pan, covering the crust.
- 5
Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes.
- 6
Beat 1 1/2 cups sour cream, 3 tablespoons white sugar, and 1 teaspoon vanilla extract together until combined. Remove cheesecake from the hot oven; spoon topping over the surface and return cake to the oven for 8 minutes more.
- 7
Cool to room temperature, about 1 hour. Refrigerate for 6 to 8 hours. Top with remaining apricot pulp.
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