Lemon-Apricot Cheesecake

lemon-apricot-cheese-cake
Photo by Tom Schierlitz
Lemon-Apricot Cheesecake 2.9 24 5 1
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  • Serves 12
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 290 calories
    • Fat 22 g (sat 12g)
    • Cholesterol 65 mg
    • Sodium 160 mg
    • Protein 3 g
    • Carbohydrate 22 g
    • Sugar 14 g
    • Fiber 0 g
    • Iron 0 mg
    • Calcium 56 mg

Pulse the cookies in a food processor until fine crumbs form. Add the butter and a pinch of salt and pulse to combine. Using a straight-sided dry measuring cup or glass, press the crumbs over the bottom and 2 inches up the sides of a 9-inch springform pan. Cover and chill until firm, 20 to 30 minutes.

Meanwhile, beat the cream cheese and 1/2 cup sugar using an electric mixer on medium speed until very soft, 3 to 4 minutes. Add the sour cream, lemon zest and juice, vanilla, and a pinch of salt. Beat until smooth.

Beat the cream in a separate bowl until soft peaks form; fold into the cream cheese mixture.

Ingredients

  1. Check 1 5- to 7-ounce package shortbread cookies
  2. Check 2 tablespoons unsalted butter, melted
  3. Check Kosher salt
  4. Check 1 8-ounce block cream cheese, at room temperature
  5. Check 1/2 cup, plus 1 tablespoon sugar
  6. Check 1 cup sour cream, at room temperature
  7. Check 1 teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice
  8. Check 1 teaspoon vanilla extract
  9. Check 1 cup heavy cream
  10. Check 3 apricots or other stone fruits, thinly sliced

Directions

  1. Pulse the cookies in a food processor until fine crumbs form. Add the butter and a pinch of salt and pulse to combine. Using a straight-sided dry measuring cup or glass, press the crumbs over the bottom and 2 inches up the sides of a 9-inch springform pan. Cover and chill until firm, 20 to 30 minutes.
  2. Meanwhile, beat the cream cheese and 1/2 cup sugar using an electric mixer on medium speed until very soft, 3 to 4 minutes. Add the sour cream, lemon zest and juice, vanilla, and a pinch of salt. Beat until smooth.
  3. Beat the cream in a separate bowl until soft peaks form; fold into the cream cheese mixture.
  4. Pour the filling into the prepared crust and chill until firm, at least 4 hours or overnight.
  5. One hour before serving, combine the apricots and the remaining 1 tablespoon of sugar. Let sit, tossing occasionally, until juicy, 10 to 15 minutes. Serve the cheesecake topped with the apricots.