Apricot Cheesecake

Here’s a surprise: you can make a creamy, rich cheesecake with dried apricots and fat-free cream cheese. What’s more, the texture is smoother, even creamier than our ultimate cheesecake.

1 cup dried California apricots (see Note)

1⁄2 cup water

1⁄2 cup Grape-Nuts cereal

Nonstick spray

1 pound fat-free cottage cheese

1 pound fat-free cream cheese

1⁄2 cup packed light brown sugar

1⁄4 cup granulated sugar

1⁄2 teaspoon salt

2 large eggs plus 2 large egg yolks, at room temperature

2 teaspoons vanilla extract

1⁄3 cup all-purpose flour

• Place the apricots and water in a small saucepan and set it over medium-high heat. Bring the liquid to a simmer; then cover, reduce the heat to low, and simmer until all the liquid has been absorbed, about 4 minutes. Set aside to cool for 30 minutes.
• Meanwhile, grind the cereal in a mini-food processor or large food processor fi tted with the chopping blade until about the texture of cornmeal.
• Spray the inside of a 9-inch springform pan with nonstick spray, taking care to coat the sides and the joint against the bottom. Pour the cereal in the pan, then turn it to coat the bottom and sides with cereal.
• Position the rack in the center of the oven and preheat the oven to 325°F.
• Place the apricots in a food processor fi tted with the chopping blade and process until almost pureed. Add the cottage cheese and process for 1 minute. Scrape down the sides of the bowl; add the cream cheese, both sugars, and salt. Process until smooth.
• Add the eggs one a time, processing the fi rst into the batter before adding the second. Add the egg yolks and vanilla; again, process until smooth. Finally, scrape down the bowl one last time, add the fl our, pulse until dissolved, then process until smooth. Pour the batter into the prepared pan.
• Bake until set, until the cake will not jiggle when shaken but is nonetheless still a little moist at its center, about 45 minutes. Turn off the oven, leave the door ajar by a couple of inches, and leave the cake in the oven for 1 hour.
• To cool: Transfer to a wire rack and cool completely, about 1 hour.
• To store: Once cooled, wrap the pan in plastic and refrigerate for up to 4 days.
• To unmold: Unlatch the collar and remove before slicing the cake.
• Note: Dried California apricots are halves, quite tart—as opposed to the brownish, whole, rather dull Turkish apricots.

Makes one 9-inch cheesecake