Apricot Cheesecake

Name: Apricot Cheesecake
Ingredients: 8 graham-cracker sheets (5 ounces), finely ground (1 cup); 2 tablespoons unsalted butter, melted; 2 tablespoons sugar; Pinch of coarse salt; 2 pounds (four 8-ounce bars) cream cheese, room temperature; 1.5 cups plus 2 tablespoons sugar; Pinch of salt; 1 teaspoon pure vanilla extract; 4 large eggs, room temperature; 1.5 teaspoons cold water; 0.5 teaspoon unflavored gelatin; One 13-ounce jar (1 cup plus 2 tablespoons) apricot preserves

Be the first to rate & review!

By

Martha Stewart Test Kitchen

Updated on January 16, 2019

Servings:

10

Sweet-tart apricot jam is the perfect counterpoint to classic creamy cheesecake. Martha made this recipe on episode 613 of Martha Bakes.

Ingredients

For the crust

8 graham-cracker sheets (5 ounces), finely ground (1 cup)
2 tablespoons unsalted butter, melted
2 tablespoons sugar
Pinch of coarse salt

For the filling

2 pounds (four 8-ounce bars) cream cheese, room temperature
1 ½ cups plus 2 tablespoons sugar
Pinch of salt
1 teaspoon pure vanilla extract
4 large eggs, room temperature

For the topping

1 ½ teaspoons cold water
½ teaspoon unflavored gelatin
One 13-ounce jar (1 cup plus 2 tablespoons) apricot preserves

Directions

Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with a parchment round.
Make the crust: Stir together graham-cracker crumbs, melted butter, sugar, and salt in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Transfer pan to wire rack to cool completely.
Make the filling: Reduce oven temperature to 325 degrees. Wrap the exterior of the springform pan with a double layer of foil. Set a kettle of water to boil. With an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until fluffy and smooth, about 3 minutes. Reduce to low speed; add sugar in a slow, steady stream. Add the salt and vanilla; beat until well combined. Add eggs, 1 at a time, beating after each until just combined (do not over-mix). Pour the cream cheese filling over crust.
Set springform pan inside a large, shallow roasting pan. Carefully pour boiling water into roasting pan to reach halfway up side of springform pan. Bake until cake is set but still slightly wobbly in center, about 75 minutes.
Transfer springform pan to a wire rack and remove foil; let cool completely. Refrigerate, uncovered, at least 24 hours. Run a knife around edge of cake to loosen before unmolding.
Make the topping: Sprinkle the gelatin over the water in a small bowl and let soften for 5 minutes. Meanwhile, heat the apricot preserves over medium-low until warm, about 2 minutes. Add softened gelatin and stir to combine. Let cool slightly and then strain over cheesecake. Spread into an even layer and chill to set, about 2 hours.