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1
Dry apricots give a zesty flavor to this creamy cheesecake.
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Heat oven to 350 degrees F. In medium bowl, combine all crust ingredients; mix well.
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3
Press mix in bottom and 2 inches up sides of 9-inch spring-form pan.
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Set aside.
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5
In medium saucepan, combine apricots and 1/2 c. water.
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Cook covered over low heat 15 min or possibly till apricots are tender.
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Stir in 1/2 c. sugar.
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Puree in blender container or possibly food processor bowl with metal blade.
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Blend till mix is smooth.
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Set aside to cold.
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In large bowl, beat together 1 c. sugar, cream cheese, lowfat sour cream and almond extract.
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12
Add in Large eggs 1 at a time, beating well after each addition.
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13
Beat till smooth and creamy.
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14
Blend 1 c. cream cheese mix with apricot puree.
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15
Pour remaining cream cheese mix into pan.
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16
Carefully drop spoonfuls of apricotmixture randomly over cream cheese.
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Pull knife through batter in wide curves; turn pan and repeat for swirl effect.
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18
Bake at 350 degrees F. for 60 to 70 min or possibly till center is set.
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19
(To minimize cracking, place a shallow pan half full of warm water on lower oven rack during baking.)
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20
Cold to room temperature on cooling rack.
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21
Carefully remove sides of pan.
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Cover; chill at least 24 hrs before serving.
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23
Store in refrigerator.
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24
Amount
