Rating: 3 stars
35 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 15
  • 2 star values: 8
  • 1 star values: 4
  • 35 Ratings


Credit: Tom Schierlitz

Recipe Summary

4 hrs 40 mins
40 mins
Serves 12


Ingredient Checklist


Instructions Checklist
  • 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.

  • Pour the filling into the prepared crust and chill until firm, at least 4 hours or overnight.

  • 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.

Nutrition Facts

290 calories; fat 22g; cholesterol 65mg; sodium 160mg; protein 3g; carbohydrates 22g; sugars 14g; calcium 56mg.