Gluten Free Apricot Cheesecake




Recipe by Linda Malek

Crust:   Cheesecake:
  • 8 oz. dried apricots
  • 1 tsp almond extract
  • 3  8oz pkgs all natural cream cheese, softened
  • 3/4 cup sugar
  • 2 Tbs. cornstarch
  • 1/2 cup, all natural, sour cream
  • 1-1/2 tsps. vanilla extract
  • 3 large eggs, room temperature
  • 1-1/2 cups, all natural, sour cream
  • 1 tsp. vanilla
  • 3 tbs. sugar


Preheat the oven to 325 degrees. You will need: 9 inch spring-form pan, lined with parchment paper, and a food processor.


To make the crust:
  1. Place the granola and sugar in a food processor, turn it on for 30 seconds.
  2. Add the butter and pulse 4 times.
  3. Press the mixture into the spring-form pan.
  To make Cheesecake:
  1. Boil the apricots in water until very soft. Drain the water and mash the fruit to pulp. Sweeten with sugar to suit your taste
  2. Stir in the almond extract and set aside
  3. Using an electric mixer, set on slow speed, beat the cream cheese, sugar, cornstarch, sour cream, and vanilla until smooth. Add the eggs, one at a time; mix well. Stir in 2 tablespoons of the apricot pulp.
  4. Pour the batter into the crust filled pan and bake for 40-45 minutes; until the cake is set.
  1. Beat the three ingredients listed above together until combined.
  2. Remove the baked cheesecake from the oven, spoon the topping over the surface of the cake, then return it to the over for 8 more minutes.
  3. Allow the cake to cool to room temperature; then refrigerate for 6-8 hours. Spoon the remaining apricot pulp on top of the cheesecake. Decorate with whipped cream



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