Apricot Cheesecake Squares Recipe

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Apricot Cheesecake Squares
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Ingredients
14
Count
Nutrition
481
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. Adjust the oven rack to the lowest rung. Preheat oven to 400. Generously butter a 13 x 9 x 2 pan.
  2. Mix the lemon rind into the lemon juice and set that aside.
  3. In the mixer slowly beat the cream cheese until it is soft and smooth. Continually scrape the cheese down into the bowl while it beats.
  4. Add the sugar. Gradually increase the mixer's speed to medium.
  5. Next beat in the salt, vanilla extract, and the sour cream. Scrape down the mixture.
  6. Beat in the eggs one at a time, just until the batter looks smooth.
  7. Remove the bowl from the mixer and stir in the lemon mixture.
  8. Turn the batter into the prepared pan and smooth the top gently with an offset spatula.
  9. Place the pan in a larger BUT NOT DEEPER pan than the cake is in. Pour one inch of hot water into the larger pan. (Maida hint: if the larger pan is aluminum add 1/2 tsp cream of tartar to each quart of water to avoid the pan discoloring. Isn't she the best?!)
  10. Bake for 45 minutes, until the top of the cake is golden. The sides will rise above the pan during baking so be careful - remove the cake from the water pan and sit the cake on a cooling rack gently.
  11. Do not chill the cake before removing it from the pan, that makes it difficult to remove the cake.
  12. During cooling the cake will sink back to the pan's level.
  13. Once cooled place a large board over the cake. This can be the cake tray you will serve from or a cutting board, etc.
  14. Invert the cake carefully. At this point the cake gets refirgierated, at least a few hours or overnight.
  15. Cut the cake into portions and then add the topping to each piece.
  16. To cut the cake most easily run a long knife under hot water before each slice.
  17. Topping:
  18. Drain the apricots and set them on paper towels to drain.
  19. Strain the preserves over a saucepan. Mix the sugar in and and heat until it boils. Let boil for two minutes.
  20. Spread a little more than half of this mix over the cake. Top with an apricot half, cut side down, and then spread the rest of the topping over all. If you'd like, sprinkle a few of the chopped pistachios over the apricot.
  21. Refrigerate the cake.
  22. To serve - run the knife under hot water between slices and recut to make serving easy and neat.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 480.62 Kcal (2012 kJ)
Calories from fat 334.67 Kcal
% Daily Value*
Total Fat 37.19g 57%
Cholesterol 183.9mg 61%
Sodium 374.43mg 16%
Potassium 197.41mg 4%
Total Carbs 29.68g 10%
Sugars 26.12g 104%
Protein 8.96g 18%
Vitamin C 1.6mg 3%
Iron 0.4mg 2%
Calcium 128.3mg 13%
Amount Per 100 g
Calories 295.34 Kcal (1237 kJ)
Calories from fat 205.65 Kcal
% Daily Value*
Total Fat 22.85g 57%
Cholesterol 113.01mg 61%
Sodium 230.09mg 16%
Potassium 121.31mg 4%
Total Carbs 18.24g 10%
Sugars 16.05g 104%
Protein 5.51g 18%
Vitamin C 1mg 3%
Iron 0.2mg 2%
Calcium 78.9mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.7
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free

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