Apricot Cheesecake

Courtesy of Sun World

Ingredients

• 1 Cup Ground Vanilla Wafers

• 1 Cup Ground Almonds

• 8 Tablespoons Unsalted Butter, Melted

• 1 Pound Cream Cheese, Room Temperature

• ¾ Cup Sugar

• 6 Eggs, Separated

• ½ Teaspoon Vanilla Extract

• ¾ Cup Sour Cream
• 
4 HONEYCOT® Brand Apricots, Soft, Pureed
• 
4 HONEYCOT® Brand Apricots, Cut into Wedges for Garnish

• ¼ Cup Sugar

Directions

1. Preheat oven to 325° F.
2. In a small bowl, combine the ground vanilla wafers, ground almonds and melted butter.
3. Stir with a fork until mixed.
4. Pat the crumb mixture over the bottom and about 1 inch up the sides of a 10 inch spring form pan.
5. Cook crumb mixture in oven for 10 minutes. Cool.
6. In a large mixing bowl, beat the cream cheese until it is soft and fluffy.
7. Add the ¾ cup sugar and beat again until mixture is well blended.
8. Beat in the egg yolks one at a time, until mixture is fluffy.
9. Add the vanilla extract, sour cream and apricot puree, mixing until blended.
10. In a separate bowl, beat the egg whites until they begin to hold soft peaks.
11. Slowly add the ¼ cup sugar and beat mixture until whites form stiff peaks.
12. Fold the egg whites into the cream cheese mixture.
13. Pour the cream cheese batter into the prepared crust.
14. Bake for 1 hour until golden brown and the cake has puffed.
15. Remove from the oven and cool the cake.
16. Refrigerate several hours, or overnight before serving.
17. Place cheesecake on serving platter and place the apricot wedges around the cake.