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Promenade Cheesecake with Warm Apricot Sauce

Source of Recipe


Cook's Magazine, May 1989






List of Ingredients



• -- Crust --
  
• 1 Tbsp softened butter or margarine
  
• 1/2 cup very fine graham cracker crumbs
  
• .
  
• -- Filling --
  
• 2 (8-ounce) packages low-fat cream cheese
  
• 2 (8-ounce) packages regular cream cheese
  
• 1-1/2 cups sugar
  
• 1 tsp vanilla
  
• 1 tsp grated lemon peel
  
• 5 Tbsp lemon juice
  
• 4 eggs
  
• .
  
• -- Sauce --
  
• 1 (10-ounce) jar apricot jam
  
• 3 Tbsp lemon juice
  






Instructions



1. To prepare the crust: Coat a 9-inch springform pan with the softened butter or margarine. Coat the bottom and sides of the pan with the graham cracker crumbs. Shake out excess crumbs. Wrap the pan bottom in aluminum foil.
   
   
2. To prepare the filling: Bring a kettle of water to a boil for the water bath. In a food processor, combine the low-fat and regular cream cheeses, the sugar, vanilla, lemon peel and juice. Process to blend. Add the eggs and process just until blended and smooth. Pour into the pan.
   
   
3. Place the pan in a large baking pan; pour boiling water into the baking pan to come halfway up the sides of the springform. Bake in a preheated 325-degree oven 1-1/4 hours, or until set in the center. Remove the pan from the oven; remove the springform from the water bath and refrigerate.
   
   
4. When completely cooled, remove the sides of the pan. Cover loosely and store in refrigeration. Remove from refrigeration 30 minutes before serving.
   
   
5. To prepare the sauce: Heat the jam in a small saucepan over medium-low heat. Add the lemon juice. When the jam is melted, strain into a bowl.
   
   Cut the cheesecake into wedges and spoon some of the sauce on the side of each serving.
   
   Makes 14 servings.