Apricot Cheesecake
A luscious apricot cheesecake featuring a crisp crust, creamy yogurt cheese filling, and fruity apricot topping, perfect for a light dessert or brunch gathering.
Ingredients
Instructions
- Prepare the crust for a 9-inch nonstick spring-form pan according to the recipe instructions.
- Cut each apricot half into 5 slices and set aside.
- In a mixing bowl, combine nonfat yogurt cheese, honey, maple syrup, and vanilla until smooth.
- In a small saucepan, heat evaporated skim milk and dissolve arrowroot until fully incorporated.
- Add the arrowroot mixture to the cheese mixture and blend well.
- Stir in whole wheat flour until evenly mixed.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the cheese mixture.
- Pour the filling into the prepared crust.
- Arrange apricot slices on top of the filling.
- Bake at 350°F (175°C) for approximately 45 minutes or until set.
- Remove from oven and let cool. Spread melted apricot preserves over the top before serving.
Nutrition & Diet Analysis (per serving)
808
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).