Recipe for Apricot Swirl Cheesecake

Apricot Swirl Cheesecake

Ingredients

.....1/2 cup finely ground almonds
.....1 cup dried apricots
.....1 cup water
.....1 tablespoon grated lemon peel
.....3 packages (8 ounces each) cream cheese, softened
.....1 cup sugar
.....2 tablespoons all purpose flour
.....4 eggs
.....1/2 cup whipping cream
.....1 cup apricot preserves
.....Whipped cream and toasted sliced almonds

Preparation

Grease the bottom and sides of a 10 inch springform pan; sprinkle with ground almonds and set aside. In a saucepan over medium heat, cook apricots and wate for 15 minutes or until the water is nearly absorbed and apricots are tender, stirring occasionally. Stir in lemon peel. Cool slightly; pour into a blender. Cover and process until smooth; set aside.

In a mixing bowl, beat cream cheese and sugar until smooth. Add flour; mix well. Add eggs; beat on low speed just until combined. Beat in cream just until blended. Stir 1 cup into pureed apricots; set aside. Pour remaining mixture into prepared pan. Drop apricot mixture by 1/2 teaspoonfuls over filling. Cut through filling with a knife to swirl apricot mixture.

Place pan on a baking sheet. Bake at 350 degrees for 50 to 55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer.

In a small saucepan, heat preserves. Press through a strainer (discard pulp). Spread over cheesecake. Refrigerate overnight. Remove sides of pan. Garnish with whipped cream and sliced almonds.

Yield: 12 servings