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Categories:Viewed: 30 - Published at: 4 years ago
Ingredients
- Unsalted butter, at room temperature, for the pan
- 1 1/2 pounds cream cheese, at room temperature
- 3/4 cup sugar
- 1/2 cup sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1 tablespoon fresh lemon juice
- 16 Poached Apricot Halves (page 443)
Method
- Preheat the oven to 400F.
- Butter an 8-inch-square baking pan.
- Line the bottom with parchment paper; set the pan aside.
- In the bowl of an electric mixer, beat the cream cheese until smooth.
- Mix in the sugar, sour cream, and vanilla.
- Add the eggs 1 at a time, beating until each is fully incorporated before adding the next.
- Beat in the lemon juice.
- Fill the prepared pan with the cream cheese mixture.
- Smooth the top with a spatula.
- Place the pan in a larger baking pan, and transfer to the oven.
- Pour enough hot water into the larger baking pan to come halfway up the sides of the smaller pan.
- Bake until the cake is just set in the center and lightly browned on top, about 35 minutes.
- Transfer the cheesecake from the water bath to a wire rack.
- While cake is slightly warm, after about 30 minutes (it will be harder to unmold once cake has cooled longer), invert onto a platter.
- Refrigerate, covered, overnight.
- To serve, arrange poached apricot halves, cut side down, on top of the cheesecake, allowing the juice to pool on the surface and drizzle down the edges.
