Apricot Farmers Cheesecake
This apricot farmers cheesecake is made with traditional farmers cheese, fresh or canned apricots, & buttery pie crust. Great for breakfast or dessert!
Servings 12 Servings
Pull the butter out of the fridge and let it soften at room temperature.
Using a fork, combine the butter with 1/3 cup sugar. Whisk in three eggs.
Add the flour and baking powder into the mixture and stir until all ingredients are well combined.
Grab an 11-inch wide baking dish. Place the dough in the center. Using your fingers, work the dough to cover the inside of the baking dish, creating a deep dish crust.
Cut the apricots in half and place them flesh side down at the bottom of the dish.
Whisk 3 eggs until smooth. Add farmers cheese and potato starch into the beaten eggs. Whisk or beat with a mixer until the mixture is smooth.
In a separate bowl, whisk the heavy whipping cream with 1/2 cup sugar until you get stiff peaks. Fold the whipped cream into the farmers cheese mixture.
Spread the cheese mixture over the top of the apricots.
Bake at 350°F for 60-75 minutes. Test doneness by touching the center. It should be on the firm side. Let the cake cool completely before serving.
Calories: 430kcal | Carbohydrates: 37g | Protein: 14g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 155mg | Sodium: 280mg | Potassium: 254mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1170IU | Vitamin C: 2.6mg | Calcium: 73mg | Iron: 1.8mg