Ingredients:
1/2 cup chopped dried apricots
1 cup water
3 tablespoons granulated sugar
1 3/4 cups graham cracker crumbs
3 tablespoons granulated sugar
1/4 cup water
1 tablespoon vegetable oil
2 cups 2% fat cottage cheese
4 ounces light cream cheese, softened
1/2 cup low-fat sour cream
1 large eggs
1 teaspoon vanilla
1 teaspoon finely grated lemon rind
1 tablespoon lemon juice
3/4 cup granulated sugar
1/4 cup flour
2 large egg whites
1/4 teaspoon cream of tartar
1/4 cup granulated sugar
Directions:
Preheat the oven to 350 F Spray a 9-inch springform pan with vegetable spray.
Make apricot swirl: in small saucepan, combine apricots, water and sugar. Bring the mixture to a boil. Reduce heat to medium-low and simmer for 12 to 15 minutes or until apricots are tender. In a food processor or blender, puree the mixture until it is smooth. Set it aside.
Make crust: in a bowl, stir together graham crumbs, sugar, water and oil until combined. Pat the mixture onto the bottom and side of a prepared pan.
Make filling: in the clean bowl of a food processor, combine cottage cheese, cream cheese, sour cream, egg, vanilla, lemon rind, lemon juice, 3/4 cup sugar and flour; puree until smooth. Transfer the mixture to a large bowl and set it aside.
In another bowl, beat egg whites with cream of tartar until they are foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Gently fold the egg mixture into the cheese mixture just until combined. Pour the mixture into the prepared crust. Dollop the pureed apricot over the batter and use a butter knife to swirl around.
Place a pan of hot water on the bottom rack of the oven. Bake the cheesecake in the centre of the oven for 50 to 55 minutes or until it is slightly loose at the centre.
Run a butter knife around the edge of the cake. Let it cool on a wire rack until it is room temperature. Chill.
Servings: Serve
Time preparation: 15 min.
Time total: 70 min.