Apricot Cheesecake

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
  • 3eggs, at room temperature
  • 1 ½ cups sour cream
  • 3 tablespoons white sugar
  • 1 teaspoon vanilla extract
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with parchment paper.

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  • Step 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.

  • Step 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.

  • Step 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.

  • Step 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.

  • Step 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.

  • Step 7

    Cool to room temperature, about 1 hour. Refrigerate for 6 to 8 hours. Top with remaining apricot pulp.

  • Cook's Note:

    Bake time is approximate as ovens vary; bake until the cheesecake is set.

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