Only 7 weeks until Christmas, and another sweet treat today.

Apricot Cheesecake

*Please note* To begin, if you wish, you can substitute with well drained peach slices, mandarin orange

segments, crushed pineapple or apricot halves of course for this recipe. This cheesecake is also rich and

delicious plain, with no fruit toppings at all. This is an old family favourite dating back over 30 years.

Ingredients:

Bottom (or outer) Crust:

1 1/4 cups graham wafer crumbs

1/4 cup granulated white sugar

1/4 cup melted butter (or margarine, if preferred)

Filling:

2 pkgs. softened cream cheese

1 cup sugar

1/4 cup apricot jam

2 tbsp. corn starch

3 eggs

2 tbsp. lemon juice

1 1/2 tsp. vanilla extract

1/4 tsp. salt

3 cups sour cream (or yogurt, if so desired)

Topping:

1 can well drained apricot halves

1/2 cup apricot jam

1 tbsp. lemon juice

Directions:

Combine crust ingredients. Press into bottom of 9 1/2 inch spring form pan. Beat cream cheese and

sugar in large mixer/mixing bowl on medium speed until smooth, about 3 minutes total. Beat in jam,

corn starch and eggs, one at a time. Then, beat in lemon juice, vanilla and salt. Gradually, beat in

sour cream (or yogurt) until well blended/mixed. Pour over prepared crust. Place a small pan of hot

water in oven (this keeps the cake moist). Bake at 300 degrees F. for 1 hour. Turn oven off, and

leave dish for 1 hour. Move onto wire rack, and cool completely at room temperature. Cover dish,

and chill for 4 hours, or overnight. Arrange apricot halves on top of cheesecake. Glaze with heated

mixture of apricot jam and lemon juice until smooth. Makes 12 servings, and lastly, enjoy this dish.


Location: Thunder Bay, ON, Canada

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