In this apricot cheesecake recipe, almond flour and sliced almonds form the base, and it's topped with a layer of sour cream and a dried apricot compote.
Preparation Time
40 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 50 mins
Calories
536 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with parchment paper.
Step 2
Combine almond flour, brown sugar, and almonds in a bowl; stir in butter with a fork until mixture resembles wet sand. Spread evenly into the prepared pan. Set aside.
Step 3
Place apricots in a saucepan with enough water to cover; bring to a boil over high heat. Reduce heat to low; simmer until apricots are very soft, about 10 minutes. Drain; mash apricots into a pulp. Stir in amaretto and 1 teaspoon white sugar until well combined.
Step 4
Beat cream cheese, ¾ cup white sugar, ½ cup sour cream, cornstarch, and 1 ½ teaspoons vanilla extract in a bowl using an electric mixer on low speed. Add eggs, one at a time, beating well after each addition. Fold in 2 tablespoons apricot pulp; reserve remaining pulp for topping. Pour batter into the prepared pan.
Step 5
Bake in the preheated oven until edges are puffed and surface is firm except for a small spot in center that jiggles when pan is gently shaken, about 45 minutes.
Step 6
Beat 1 ½ cups sour cream, 3 tablespoons white sugar, and 1 teaspoon vanilla extract together in a bowl with an electric mixer until combined. Spoon sour cream topping over cake; continue baking, 8 minutes more.
Step 7
Cool cake to room temperature, about 1 hour, then refrigerate for 6 to 8 hours. Top cake with reserved apricot pulp before serving.
