Easy Strawberry-Apricot Cheesecake

by Mark Miklas

Servings: 10 servings

INGREDIENTS

1 cup gingersnap crumbs
3 tsp. butter, melted
1 cup dried apricots, simmered 1/2-hour in water to cover
1 orange peel, grated
24 oz. cream cheese, at room temperature
4 lg. eggs
1/2 cup sour cream

Fruit topping:
3 cups strawberries, fresh
3/4 cup plus 1 tbsp. granulated sugar
Additional fresh strawberries and mint sprigs, for garnish

INSTRUCTIONS

In small mixing bowl, toss gingersnap crumbs with melted butter. Press crumbs over bottom and 1/2- to 1-inch up sides of buttered 8- or 9-inch springform pan. Set pan aside.

Puree drained apricots with orange peel in food processor fitted with steel blade. Set apricot puree aside. In large mixing bowl, beat together cream cheese and sugar until very smooth and creamy. Beat in eggs, one by one, beating well after each addition. With rubber spatula, gently fold in sour cream and apricot puree until completely incorporated. Pour batter into prepared springform pan. Have oven preheated to 350°F. Bake cheesecake 50 minutes to 1 hour or until center of cheesecake is firm when touched lightly. Cool cake on wire rack and then refrigerate until well chilled. Top with Fruit Topping. Decorate with fresh strawberries and mint sprigs, if desired, and serve.

Fruit Topping:
Chop or roughly purée strawberries and mix with the granulated sugar.

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