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  Apricot Swirl Cheescake
 
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Submitted:
  2012-06-22
Prep Time:
  not specified
Yield:
  12 (slices)
Difficulty Level:
  Adventurous
Category:
  Milchig (Dairy)
Meal:
  Breakfast
  Lunch
  Brunch
  Light Snack
Course:
  Cake Desserts
Health Conscious:
  not specified
Cuisine:
  not specified
Cooking Method:
  Bake
Occasion:
  Shavuos
Main Ingredients:
  Cheese
  Lemon
  Apricot
Source:
  not specified
Bracha:
  not specified

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Apricot Swirl Cheescake
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This recipe takes a certain amount of focus. And two or three mixing bowls. And some time. But it’s worth the effort because it’s one of the best I’ve ever made. Rich and dense, with a tart-sweet marbling of puréed fresh apricots – a melting mouthful. Makes 1 9-inch cake.
 
Ingredients
1/3 cup flour, sifted
1/4 teaspoon baking powder
Pinch salt
2 large eggs, separated
1/3 cup sugar
1 teaspoon vanilla
Zest of 1/2 lemon
2 tablespoons melted, unsalted butter
1/4 teaspoon cream of tartar

Ingredients for Purée:
3-5 fresh apricots: enough to make 3/4 cup puréed.
1 teaspoon cornstarch
1-2 tablespoons sugar


Ingredients for Cheese Filling:
3 cups full-fat cream cheese at room temperature. If using American cream cheese, use three 8-oz. packages. Israelis: I used Ski.
1/4 cup cornstarch
1-1/3 cup sugar
1 tablespoon vanilla
2 large eggs
2/3 cup whipping cream

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Preparation
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Helpful Hints
If you use a springform pan and grease it well with butter, you will have a smooth-edged cake. I was chicken about its being hard to remove so I placed baking paper in a pan with a removable bottom and got bumpy edges all around.

Leftovers stay delicious if wrapped well and kept cold, for 4 days.
 
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