Cheesecake with Poached Apricot Halves
The bright, tangy sweetness of poached apricots makes an ideal topping for mellow-flavored cheesecake.
- Yield: Makes 1 eight-inch square cake
Source: Martha Stewart Living, June 2003
- Unsalted butter, at room temperature, for pan
- 1 1/2 pounds cream cheese, at room temperature
- 3/4 cup sugar
- 1/2 cup sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1 tablespoon freshly squeezed lemon juice
- 16 Poached Apricot Halves
Preheat oven to 400 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper; set pan aside.
In the bowl of an electric mixer, beat the cream cheese until smooth. Mix in sugar, sour cream, and vanilla. Add eggs one at a time, beating until each is fully incorporated before adding the next. Beat in the lemon juice.
Fill prepared pan with cream-cheese mixture. Smooth the top with a spatula. Place pan in a larger baking pan, and transfer to the oven. Pour enough hot water into larger baking pan to come halfway up sides of smaller pan. Bake until cake is just set in the center and lightly browned on top, about 35 minutes.
Transfer cheesecake from water bath to a wire rack. While still slightly warm, after about 30 minutes, invert onto a platter. Refrigerate, covered, overnight.
To serve, arrange poached apricot halves, cut side down, on top of cheesecake, allowing juice to pool on surface and drizzle down edges.