Apricot Cheesecake
Before donating my collection of The Best of Gourmet magazine compilations (1985–2001) to a local library, I flipped through each volume in search of recipes to feature on the blog. The Apricot Cheesecake from 1987 was one I immediately bookmarked and scanned. The photograph—admittedly dated in style—showed a simple yet beautiful cake that instantly caught my eye.
Once I read the recipe, it quickly moved to the top of my must-bake list. The instructions were refreshingly straightforward: everything, including the graham cracker crust, is prepared in the food processor. On the first test bake, it proved to be everything I had hoped for—easy, and pleasantly grown-up in flavor, with a barely sweet profile. The filling is smooth and almost mousse-like, balancing beautifully with the crisp graham cracker crust.
Unlike most cheesecake recipes, which yield large eight- or nine-inch cakes serving a crowd or producing left-over cake, this charming six-inch version is just right for a family dessert or an intimate dinner gathering.
Easy to prepare, subtly flavored with apricot, not overly sweet, and perfectly sized, this is a cheesecake recipe worth adding to your files. And remember the key to all cheesecakes — soft room temperature, good quality, cream cheese,
Apricot Cheesecake
| Yield: 1 6” cake | Number of Servings: 4 to 6 | Difficulty: Easy |
Ingredients:
1 cup (6 oz / 172 g) dried apricots
1 ½ cup (12 fl oz) cold water
½ cup (1.4 oz / 39 g) graham cracker crumbs
2 tbl (1 oz / 28 g) granulated sugar
2 tbl (1 oz / 28 g) unsalted butter, soft room temperature
12 oz (340 g) cream cheese, Philadelphia brand preferred, soft room temperature
½ cup + 2 tbl (4.5 oz / 128 g) granulated sugar
2 large eggs, room temperature, lightly beaten
1 tsp vanilla extract
½ cup (4.15 oz / 117 g) sour cream
1 tsp granulated sugar
5 ea. (1.4 oz / 39 g) dried apricots, sliced widthwise
½ cup (2.5 oz / 71 g) apricot jam
Special tools and equipment needed:
- 6” by 2 ⅝” springform pan
- Cookie sheet or jelly roll pan to hold the springform pan (see Baking Tip c)
- 6″ parchment paper circle, optional
- Food processor fitted with the steel blade
Pre-recipe preparations:
- Let the cream cheese come to room temperature for about 3 hours. It should be about 75°F.
- Let the butter come to room temperature for 1 hour.
- Butter the springform pan. If using the parchment circle, place it on the bottom of the buttered pan and butter it as well.
- Preheat oven to 375°F.
Directions:
- In a small saucepan, simmer the apricots and water over low heat, partially covered, until the apricots are tender and most of the liquid has cooked away, about 45 minutes. Let cool.
- In a food processor fitted with the steel blade, add the graham cracker crumbs and the sugar. Pulse 3 times to combine. Add the butter, and pulse until just combined. The mixture should just hold together when pressed with your fingers.
- Pour the crumb mixture into the pan and press into bottom and 1” up the sides of the springform pan. Refrigerate.
- In the same food processor bowl, purée the apricots along with the remaining liquid for one minute. Using a hard rubber spatula (the type that comes with the food processor) scrape down the sides of the bowl. Continue processing until totally smooth.
- Add softened cream cheese, eggs, vanilla extract, the 4.5 oz of the granulated sugar, and blend for 20 seconds. Scrape down the sides of the bowl and process until smooth, another 45 seconds.
- Set the graham cracker lined springform pan on the cookie sheet. Bake at 375°F for 40 minutes. Remove from the oven and let sit on a rack for 5 minutes.
- Whisk together the sour cream and the 1 tsp of sugar. Using small offset spatula, or a teaspoon, spread over the top. Bake for 5 additional minutes.
- Let the cake cool completely in the pan on a cooling rack. Cover it loosely with aluminum foil and refrigerate or freeze overnight.
- Remove the sides of the springform. Turn the pan upside down onto a small cake plate or cardboard circle and remove the springform bottom. Flip back onto a plate, so the cake is right side up.
- Heat the apricot jam until just warm and press through a small fine mesh strainer. Lightly brush the top of the cheesecake, leaving 2 tablespoons of the jam.
- Arrange the julienned apricots over the sides of the cake and lightly glaze with the remaining apricot jam. Cut into small slices. Store in the refrigerator but allow to temper at room temperature for about 15 minutes.
Baking tips:
- To bring cream cheese to room temperature: take cream cheese out of refrigerator for approximately 3 hours. The cream cheese should be soft to the touch. It can be taken out of the foil wrappers, placed on a plate and microwaved for 15 to 20 seconds. It should register approximately 75°F on an instant read thermometer.
- The 6″ cheesecake pan is available from Amazon: Amazon.com: WINCO Springform Pan with Detachable Bottom, 6-Inch, Aluminized Steel,Black: Springform Cake Pans: Home & Kitchen
- Some of the butter used on the sides of the springform pan leaks during baking. To prevent a mess in the oven, it is vital to place the springform on a foil or parchment-lined cookie sheet or jelly roll pan.
