This Apricot Cheesecake was a holiday dessert, requested by the kids. The recipe is nothing original, just a remake of this popular one, with minor adjustments to suit our tastes.
It's a simple Graham cracker crust, with sour cream topping, infused with apricot jam/pulp. However, the repetition of the apricot motif makes it burst with flavor: the cream cheese gets a generous swirl of pulpy apricot cooked in wine, and an apricot rose sits on top invitingly.
Minor differences: I used Splenda™ instead of sugar; cooked the dried apricots in white wine and pureed to get the pulp for swirling into the cream cheese as well as the sour cream topping.
This cheesecake froze well. I insisted on putting away half of it in the freezer to be enjoyed at another time. Simply thaw in the fridge overnight.