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.
Tips & Substitutions
For a lighter version, consider using a low-fat yogurt cheese or Greek yogurt instead of nonfat yogurt cheese. If you prefer a sweeter cheesecake, increase the honey or maple syrup slightly. For a gluten-free option, substitute the whole wheat flour with almond flour. Ensure that the apricots are well-drained to prevent excess moisture in the cheesecake.
Serving Suggestions
Serve the apricot cheesecake chilled, drizzled with extra melted apricot preserves for added sweetness. It pairs beautifully with Peach Apricot Salad for a light summer meal. Consider topping with a dollop of whipped cream or a sprinkle of toasted nuts for added texture and flavor. This cheesecake also complements a cup of herbal tea wonderfully.
Storage & Reheating
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For a firmer texture, allow it to chill for a few hours before serving. Reheat individual slices in the microwave for about 15-20 seconds, or enjoy them cold for a refreshing dessert.
Nutrition & Diet Analysis (per serving)
Each serving of Apricot Cheesecake contains roughly 426 calories, with 3g protein, 61g carbohydrates, and 4g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh apricots instead of canned?
Yes, you can use fresh apricots! Just ensure they are ripe and sweet. Slice them thinly and follow the same instructions for layering on top of the cheesecake. You may need to adjust the sweetness based on the ripeness of the fresh fruit.
How can I make this cheesecake dairy-free?
To make a dairy-free version, substitute the nonfat yogurt cheese with a dairy-free yogurt alternative, such as coconut or almond yogurt. Ensure that the evaporated skim milk is replaced with a plant-based milk, such as almond milk or coconut milk, for a creamy consistency.
What can I use instead of arrowroot?
If you don’t have arrowroot, cornstarch is a great substitute. Use the same amount of cornstarch as you would arrowroot, and make sure to dissolve it in the evaporated skim milk just like you would with arrowroot for best results.
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).