Apricot Cheesecake

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 10
• 1 3/4 cups dried apricots
• 2/3 cup graham cracker crumbs
• 1 1/2 tablespoons melted butter
• 3 tablespoons apricot liqueur or 3 tablespoons brandy
• 3 (8 ounce) packages fat-free cream cheese
• 3/4 cup sugar, plus
• 1 tablespoon sugar
• 1 large egg
• 2 egg whites
• 1 cup yogurt cheese (in recipe data base by di neal) or 1 cup low-fat sour cream
• 1/3 cup apricot jam

Recipe

• 1 preheat oven to 350 degrees.
• 2 set aside 5 apricot halves.
• 3 in a 2 quart pan bring remaining apricots and 1/2 cup water to a boil.
• 4 cover and reduce heat to a simmer, simmering 10 minutes.
• 5 combine crumbs and melted butter.
• 6 press into the bottom and 1/2 inch up the sides of a 8 inch springform pan.
• 7 in a food processor puree the cooked apricots and the water until smooth.
• 8 add the liqueur, cream cheese, 3/4 cup sugar, egg and egg whites.
• 9 whirl until smooth.
• 10 scrape mixture into prepared pan.
• 11 bake for 25 to 30 minutes-you want the center to be just jiggly.
• 12 mix the yogurt cheese or sour cream with the 1 t.
• 13 sugar.
• 14 spoon onto cake and spread to cover top.
• 15 bake for 5 minutes more.
• 16 run a thin bladed knife between the cake and the pan rim.
• 17 chill cake in the fridge until cool.
• 18 remove rim.
• 19 melt the jam in the microwave and run through a strainer to get rid of the chunks, if you wish.
• 20 cut the 5 apricot halves in half and place evenly around the rim of cake.
• 21 chill for 1 hour more and serve.