Ingredients and Weight:
- Graham cracker crumbs: 1 1/2 cups (150g)
- Butter, melted: 1/4 cup (50g)
- Cream cheese, softened: 24 ounces (680g)
- Sugar: 1 1/2 cups (300g)
- Pure vanilla extract: 1 teaspoon (5ml)
- Sour cream: 1 cup (240ml)
- Large eggs: 3
- Apricot preserves: 1 cup (240g)
- Sliced almonds: 1/2 cup (60g)
Preparation Time:
30 minutes
Cooking Time:
45 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a 9-inch (23cm) springform pan with parchment paper.
- Combine the graham cracker crumbs and melted butter in a bowl. Press into the bottom of the prepared pan.
- In a large bowl, beat the cream cheese and sugar until light and fluffy. Beat in the vanilla extract.
- Add the sour cream and eggs one at a time, mixing well after each addition.
- Pour the cheesecake filling over the crust.
- In a small saucepan, heat the apricot preserves over medium heat until melted.
- Pour the melted apricot preserves over the cheesecake filling and swirl gently.
- Sprinkle with sliced almonds.
- Bake for 45 minutes, or until the center is set but still slightly jiggly.
- Allow to cool completely before refrigerating for at least 4 hours.
Nutritional Information (per serving):
- Calories: 575
- Fat: 30g
- Saturated fat: 15g
- Cholesterol: 140mg
- Sodium: 290mg
- Carbohydrates: 65g
- Fiber: 3g
- Sugar: 45g
- Protein: 10g
Dish Characteristics:
- Creamy and smooth cheesecake filling
- Tangy apricot preserves swirl
- Crunch graham cracker crust
- Topped with sliced almonds for texture
User Comments:
- "This cheesecake is absolutely delicious! The apricot swirl is the perfect balance of sweetness and tartness."
- "The crust is perfectly crispy and the filling is so smooth and creamy."
- "I love that this cheesecake is not overly sweet. It's the perfect dessert for any occasion."
Special Precautions and Tips:
- Do not overbeat the cheesecake filling, as this can result in a dense texture.
- Allow the cheesecake to cool completely before refrigerating to prevent cracks.
- For a richer flavor, use full-fat cream cheese and sour cream.
- To make the cheesecake ahead of time, bake it and let it cool completely. Then wrap it tightly and refrigerate for up to 3 days.
