One of my good friends has a beautiful old apricot tree. It was loaded with sweet fruit this year and she was kind enough to let us have all we could use. I made several batches of jam, plus I puréed apricots with a little vanilla sugar and lemon juice to freeze in pint-size jars for later use during the cold weather months. It is good for a fruit mousse, ice cream, or this crustless apricot cheesecake. I also used some of the purée for apricot vanilla bean fruit leather with very good results. It is best to make this cheesecake the day before serving so it sets up nicely. Serve plain, with whipped cream or a drizzle of warm apricot jam. I love apricot season!
5-6 large ripe apricots, rough chopped
1/2 cup vanilla granulated sugar or plain sugar
2 teaspoons fresh orange juice
In a food processor combine fruit with sugar and orange juice. Purée until smooth. Pour out the purée into a 2-cup measuring cup. Set aside 1 cup of apricot purée for the cheesecake. Save any extra purée for another use.
2 (8 oz.) pkgs. full fat cream cheese, softened
1 cup apricot purée
1/2 cup sugar
7 tablespoons apricot jam
3/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
3 large eggs, room temperature
Preheat oven to 325 degrees. Boil 4-5 cups water for a water bath. In a food processor combine cream cheese with apricot purée, sugar, jam, extracts, and salt. Process until mixture is smooth and creamy. Taste and adjust flavoring to your liking, if needed. Add eggs and pulse until smooth. Pour batter into a glass 9-inch pie plate. Place filled pie plate into a rectangular roasting pan and gently slide into the oven. Pour boiled water into the roasting pan. Bake for 1 hour or until cheesecake is set. (You may need to adjust the time, based on your oven.) Remove cheesecake to a rack and let cool 30 minutes. Chill without a cover until cold. Wrap in plastic wrap after it has chilled in the refrigerator. Serves 8.