- Preheating and Prep
Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with parchment paper.
- Mixing the Ingredients
Combine almond flour, brown sugar, and almonds in a bowl. Add melted butter; stir with a fork until the mixture resembles wet sand. Spread on the bottom of the parchment-lined pan.
- Mixing the Ingredients
Combine apricots and water in a saucepan; bring to a boil and simmer until very soft, about 10 minutes. Drain; mash apricots into a pulp. Add amaretto; mix well. Sweeten with 1 teaspoon white sugar.
- Mixing the Ingredients
Beat cream cheese, 3/4 cup white sugar, 1/2 cup sour cream, cornstarch, and 1 1/2 teaspoons vanilla extract in a bowl using an electric mixer on low speed. Add eggs one at a time; mix well. Fold in 2 tablespoons of apricot pulp; reserve remainder for topping. Pour cheesecake batter into the pan, covering the crust.
- Preheating and Prep
Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes.
- Preheating and Prep
Beat 1 1/2 cups sour cream, 3 tablespoons white sugar, and 1 teaspoon vanilla extract together until combined. Remove cheesecake from the hot oven; spoon topping over the surface and return cake to the oven for 8 minutes more.
- Preheating and Prep
Cool to room temperature, about 1 hour. Refrigerate for 6 to 8 hours. Top with remaining apricot pulp.
- Calories:546 kcal%27%
- Protein:11.0 g%22%
- Carbohydrates:40.0 g%13%
- Fat:38.0 g%76%
- Sugar:31.0 g%31%
- Salt:0.6 g%9%
- Energy:2284 kJ%38%
Apricot Cheesecake is a delicious and satisfying dish, Featuring almond flour, brown sugar and sliced almonds, perfectly balancing sweetness with texture in every bite. Serve slightly warm or at room temperature, dusted with powdered sugar or a scoop of vanilla ice cream alongside.
