Cheesecake with Poached Apricot
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.
Martha Stewart Living, June 2003
Gallery
Credit: Con Poulos
Recipe Summary
Ingredients
Directions
Cook's Notes
This recipe appears in our cookbook " Martha Stewart's Cakes."