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Apricot-White Chocolate Swirl Cheesecake

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Submitted by: cryptic

 

A mixture of white chocolate & sweetened condensed milk is poured over a cream cheese filling that's flavored with orange and dried apricots.
 

Ingredients

  • CRUST:
  • 1 cup flour
  • 1 1/2 cups old-fashioned rolled oats
  • 1/3 cup brown sugar
  • 1/2 cup melted low-fat margarine
  • FILLING:
  • 3, 8 oz packages of cream cheese (I use Neufchatel or light cream cheese), softened
  • 1 1/2 cups sugar
  • 4 eggs
  • 2 egg yolks
  • 1 cup whipping cream
  • 3 tablespoon frozen orange juice concentrate, thawed
  • 2 tablespoon orange liqueur, optional
  • 2 teaspoon fresh grated orange peel
  • 2 teaspoons vanilla
  • 3/4 to 1 cup finely chopped dried apricots
  • WHITE CHOCOLATE FILLING:
  • 1 14 oz can sweetened condensed milk
  • 10 to 12 oz. good quality white chocolate, chopped
  • 2 tablespoon butter or margarine
  • 1 teaspoon vanilla
  • 4 or 5 fresh apricots, sliced

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Method

For crust: Combine ingredients and press into bottom of a 10-inch springform pan. Bake for 10 minutes at 300 degrees. Set aside. For Filling: With electric mixer beat cream cheese and sugar until smooth. Add eggs, one at a time, and egg yolks, beating at low speed just until combined. Stir in vanilla, orange peel, orange juice concentrate, cream, liqueur (if using) and chopped dried apricots. Pour into prepared crust. Swirl white chocolate filling (below) on top of cheesecake mixture (it will sink down into the filling.) WHITE CHOCOLATE FILLING: Heat first three ingredients in top of double boiler or in a heavy saucepan over low heat, stirring until the chocolate melts and blends in with milk and butter. Remove from heat and add vanilla. Bake cheesecake in preheated oven (300 degrees) for 75 minutes. Remove from oven and cool completely before refrigerating. Refrigerate at least 4 hours. Top with 4 or 5 sliced fresh apricots to serve.

 

Notes:

 

Number of Servings: 12 to16

 

Submitted by: cryptic ()

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