Description
I entertain frequently. My guests always expect me to create something new, a real showstopper! Here is my latest creation. Decorate with whipped cream just before serving.
Ingredients
- 1 ⅓ cups almond flour
- 3 tablespoons brown sugar
- 2 tablespoons sliced almonds, chopped
- 2 tablespoons butter, melted
- 8 ounces dried apricots
- water to cover
- 2 tablespoons amaretto liqueur
- 1 teaspoon white sugar, or to taste
- 3 (8 ounce) packages cream cheese, softened
- ¾ cup white sugar
- ½ cup sour cream
- 2 tablespoons cornstarch
- 1 ½ teaspoons vanilla extract
- 3 eggs, at room temperature
- 1 ½ cups sour cream
- 3 tablespoons white sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with parchment paper.
- 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.
- 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.
- 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.
- 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.
- 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.
- Cool to room temperature
- about 1 hour. Refrigerate for 6 to 8 hours. Top with remaining apricot pulp.
Prep Time: 40 mins
Cook Time: 1 hr 8 mins
Total Time: 8 hrs 48 mins
Servings: 12