APRICOT SWIRL CHEESECAKE
I've always loved to cook and try new dishes. But there are just some recipes-like this fancy cheesecake-that I turn to time after time. This is a favorite of family and friends. -Ardyth Voss, Rosholt, South Dakota
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Grease the bottom and sides of a 10-in. springform pan; sprinkle with ground almonds and set aside. , In a small saucepan, cook apricots and water for 15 minutes over medium heat or until the water is nearly absorbed and apricots are tender, stirring occasionally. Stir in lemon zest; cool slightly. Transfer to a blender; cover and process until smooth and set aside., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Beat in cream just until blended. Stir 1 cup into pureed apricots; set aside. , Pour remaining mixture into prepared pan. Drop apricot mixture by 1/2 teaspoonfuls over filling. Cut through filling with a knife to swirl apricot mixture. Place pan on a baking sheet. , Bake at 350° for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer., In a small saucepan, heat preserves. Press through a strainer (discard pulp). Spread over cheesecake. Refrigerate overnight. Garnish with whipped cream and sliced almonds. Refrigerate leftovers.
Nutrition Facts : Calories 314 calories, Fat 14g fat (7g saturated fat), Cholesterol 105mg cholesterol, Sodium 92mg sodium, Carbohydrate 44g carbohydrate (39g sugars, Fiber 2g fiber), Protein 5g protein.
APRICOT CHEESECAKE
Sweet-tart apricot jam is the perfect counterpoint to classic creamy cheesecake. Martha made this recipe on episode 613 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with a parchment round.
- Make the crust: Stir together graham-cracker crumbs, melted butter, sugar, and salt in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Transfer pan to wire rack to cool completely.
- Make the filling: Reduce oven temperature to 325 degrees. Wrap the exterior of the springform pan with a double layer of foil. Set a kettle of water to boil. With an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until fluffy and smooth, about 3 minutes. Reduce to low speed; add sugar in a slow, steady stream. Add the salt and vanilla; beat until well combined. Add eggs, 1 at a time, beating after each until just combined (do not over-mix). Pour the cream cheese filling over crust.
- Set springform pan inside a large, shallow roasting pan. Carefully pour boiling water into roasting pan to reach halfway up side of springform pan. Bake until cake is set but still slightly wobbly in center, about 75 minutes.
- Transfer springform pan to a wire rack and remove foil; let cool completely. Refrigerate, uncovered, at least 24 hours. Run a knife around edge of cake to loosen before unmolding.
- Make the topping: Sprinkle the gelatin over the water in a small bowl and let soften for 5 minutes. Meanwhile, heat the apricot preserves over medium-low until warm, about 2 minutes. Add softened gelatin and stir to combine. Let cool slightly and then strain over cheesecake. Spread into an even layer and chill to set, about 2 hours.
FLAMBEED VANILLA-POACHED PEARS WITH APRICOT SAUCE
This is a great dessert for a fancy party or a girl's night in! I love pears, and I love this recipe, because lighting the rum on fire caramelizes the sugar, and pulls out the flavor of the pears. I served this dish to a rich couple and got a hefty tip back, so I figured it must have been good!
Provided by Anna
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Bring 1 1/2 cups water, sugar, and vanilla extract to a boil in a saucepan over high heat. Add 3 or 4 pear halves, reduce heat to medium, and simmer gently until the pears have just turned tender, about 5 minutes. Remove cooked pears to a warm chafing dish or metal serving dish, and continue to cook the remaining pears.
- Increase heat to medium-high, and boil the syrup until it has reduced to 1 cup. Stir in apricot preserves and return to a boil. Dissolve the cornstarch in 2 tablespoons of water and stir into the simmering syrup. Cook and stir until thickened and clear, about 30 seconds.
- To serve, pour the hot sauce over the pears, and sprinkle with the rum. Carefully ignite the rum tableside with the lights turned low. Let the alcohol burn out before serving.
Nutrition Facts : Calories 188.1 calories, Carbohydrate 43.7 g, Fat 0.2 g, Fiber 2.7 g, Protein 0.5 g, Sodium 12.7 mg, Sugar 32.2 g
CHEESECAKE WITH POACHED APRICOT
This cheesecake really makes a statement, thanks to its unexpected square shape and the neat rows of gorgeous, glossy poached apricots. There's no crust -- you just mix the batter and bake it in a square pan, then turn out the cake onto a platter and top it with the apricots, letting some of their delicately spiced poaching syrup drip down the sides.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 8-inch square cake
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Butter an 8-inch square baking pan. Line with parchment. Set a kettle of water to boil.
- In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until fluffy and smooth, about 3 minutes. Mix in sugar, sour cream, and vanilla seeds. Add eggs, one at a time, beating until each is fully incorporated before adding the next. Beat in lemon juice.
- Transfer cream-cheese mixture to prepared pan. Smooth top with an offset spatula. Place pan in a large roasting pan, and transfer to oven. Pour enough boiling water into roasting pan to reach halfway up sides of baking pan. Bake until cake is just set in the center and lightly browned on top, about 35 minutes.
- Transfer baking pan to a wire rack to cool 30 minutes. Invert cheesecake onto serving platter. Refrigerate, covered, overnight.
- To serve, arrange poached apricot halves, cut side down, on top of cheesecake, allowing juice to pool on surface and drizzle down edges.
POACHED APRICOTS WITH ROSEWATER
This low-fat, simple dessert combines tender fruit and fragrant syrup
Provided by Good Food team
Categories Dessert, Dinner
Time 30m
Number Of Ingredients 5
Steps:
- Put the sugar into a medium pan with 150ml water. Heat gently until the sugar dissolves, then add the apricots and simmer for 15 mins until soft. Take off the heat, splash in the rosewater and leave to cool. Spoon into glasses to serve, topped with a few dollops of the yogurt and a scattering of nuts.
Nutrition Facts : Calories 161 calories, Carbohydrate 41 grams carbohydrates, Sugar 41 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.01 milligram of sodium
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