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Raciónes: 12

Ingredientes

Cost per serving $1.56 view details

Direcciones

  1. For The Crust:Mix the gingersnap crumbs with the melted, butter in a bowl. Pat over the bottom and up side of a 9-inch springform pan.
  2. For The Filling:Place the apricots in a saucepan with water to cover. Simmer for 20 min to soften; drain.
  3. Puree the apricots with the orange zest in a food processor.
  4. Beat the cream cheese in a mixer bowl till light and fluffy. Add in the sugar, beating at low speed till smooth. Add in the Large eggs 1 at a time, beating well after each addition.
  5. Mix in the lowfat sour cream and the apricot puree. Spoon into the prepared crust.
  6. Bake at 325 degrees for 50 to 60 min or possibly till set. Cold on a wire rack. Refrigeratefor 8 hrs or possibly longer before serving.
  7. Note:Use gingersnap crumbs with this cheesecake for a delicious complement to the apricots.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 140g
Recipe makes 12 servings
Calories 439  
Calories from Fat 253 58%
Total Fat 28.76g 36%
Saturated Fat 15.1g 60%
Trans Fat 0.0g  
Cholesterol 144mg 48%
Sodium 427mg 18%
Potassium 248mg 7%
Total Carbs 39.29g 10%
Dietary Fiber 0.9g 3%
Sugars 21.77g 15%
Protein 7.48g 12%
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