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Apricot Swirl Cheesecake

1/2 cup finely ground almonds
1 cup dried apricots
1 cup water
1 tablespoon grated lemon peel
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
4 eggs, lightly beaten
1/2 cup heavy whipping cream
1 cup apricot preserves
Whipped cream and toasted sliced almonds

Grease the bottom and sides of a 10-in. springform pan; sprinkle with ground
almonds and set aside. In a 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 peel; cool slightly. Transfer to a blender;
cover and process until smooth and set aside. In a mixing bowl, beat cream
cheese and sugar until smooth. Add flour; mix well. 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

Printed from tasteofhome.com Aug 29, 2008

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Apricot Swirl Cheesecake cont.

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. Remove sides of pan. Garnish with whipped
cream and sliced almonds. Refrigerate leftovers.

Yield: 12 servings.