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Cheesecake with Poached Apricot

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Recipe photo courtesy of Con Poulos

This cheesecake really makes a statement, thanks to its unexpected square shape and the neat rows of gorgeous, glossy poached apricots. There's no crust -- you just mix the batter and bake it in a square pan, then turn out the cake onto a platter and top it with the apricots, letting some of their delicately spiced poaching syrup drip down the sides.

Source: Martha Stewart Living, June 2003
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Ingredients

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Cook's Notes

This recipe appears in our cookbook "Martha Stewart's Cakes."

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