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1
Preheat the oven to 350F Spray a 9-inch springform pan with vegetable spray.
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2
Make apricot swirl: in small saucepan, combine apricots, water and sugar.
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3
Bring the mixture to a boil.
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4
Reduce heat to medium-low and simmer for 12 to 15 minutes or until apricots are tender.
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5
In a food processor or blender, puree the mixture until it is smooth.
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6
Set it aside.
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7
Make crust: in a bowl, stir together graham crumbs, sugar, water and oil until combined.
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8
Pat the mixture onto the bottom and side of a prepared pan.
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9
Make filling: in the clean bowl of a food processor, combine cottage cheese, cream cheese, sour cream, egg, vanilla, lemon rind, lemon juice, 3/4 cup sugar and flour; puree until smooth.
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10
Transfer the mixture to a large bowl and set it aside.
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11
In another bowl, beat egg whites with cream of tartar until they are foamy.
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12
Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form.
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13
Gently fold the egg mixture into the cheese mixture just until combined.
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14
Pour the mixture into the prepared crust.
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15
Dollop the pureed apricot over the batter and use a butter knife to swirl around.
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16
Place a pan of hot water on the bottom rack of the oven.
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17
Bake the cheesecake in the centre of the oven for 50 to 55 minutes or until it is slightly loose at the centre.
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18
Run a butter knife around the edge of the cake.
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19
Let it cool on a wire rack until it is room temperature.
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20
Chill.
