As everyone here is sick of seeing them in smoothies, cakes, cookies and just on a plate when I'm too lazy to actually cook something, I thought about cheesecake. I really like a solid cheesecake and was really intrigued by introducing a fresh fruit element to the rich goodness. So I thought about making a fruit compote, and swirling it in!
So here's a bowl of fresh apricot and peach compote that hasn't been blitzed yet. Normally, I keep the fruit whole and a little chunky when making summery desserts, but for these indulgent cheesecake bars, I think it's best to have a smooth, creamy consistency that can melt right in your mouth.
Comment: Use a toothpick or a long skewer to swirl the sweet peach and apricot compote on top of the cheesecake mixture. It provides an interesting texture and looks artistic as well :)
Also, I received this recipe from a friend of mine who had found it elsewhere and hastened to email it to me. If you find any variations of this recipe, try them out and let me know how it turns out!
Happy Baking!
Sweet Peach & Apricot Cheesecake Bars
- 18 graham crackers
- 1 cup plus 2 tablespoons sugar
- Coarse salt
- 1/2 cup (1 stick) unsalted butter, melted
- 5 ounces apricots (about 2), halved, pitted, and cut into eighths
- 5 ounces peaches (one large, two small), havled, pitted, and cut into eighths
- 1 tablespoon fresh lemon juice
- 2 packages (8 ounces each) cream cheese, room temperature
- 1/2 cup sour cream, room temperature
- 1/2 teaspoon pure vanilla extract
- 2 large eggs, room temperature, lightly beaten
Preparation
- Preheat oven to 350 degrees. In a food processor, process graham crackers, 2 tablespoons sugar, and 1/4 teaspoon salt until fine crumbs form. Transfer to a medium bowl and stir in melted butter until crumbs are moistened. Wipe processor bowl clean. With a flat-bottomed 1-cup measure or glass, press crumbs evenly into a 9-by-13-inch baking pan. Bake until crust is firm, 15 minutes. Let cool on a wire rack. Reduce heat to 325 degrees.
- In a small saucepan, bring apricots, 1/4 cup sugar, and pinch of salt to a boil over medium-high, stirring, until sugar dissolves. Reduce heat and simmer, stirring frequently, until mixture is shiny, 10 minutes. In food processor, puree apricot mixture, lemon juice, and 1 tablespoon water.
- In a large bowl, using an electric mixer, beat cream cheese and sour cream on medium until smooth. Add 3/4 cup sugar and beat until smooth. Add vanilla and pinch of salt and beat to combine. Add eggs and beat until smooth, scraping down bowl as needed. Pour cream-cheese mixture into cooled crust and smooth top.
- Randomly drop small spoonfuls apricot puree on cream-cheese mixture. With a skewer or thin-bladed knife, gently swirl puree. Bake just until set, about 25 minutes. Let cool slightly in pan on rack, then refrigerate until chilled and firm before cutting into squares, 2 hours.
Also, take a look at next week's goal! Filo and Apricot purses...don't they look delicious?! I'm trying to convince the family that apricots can still be yummy, even after eating them for three weeks.
