Apricot Cheesecake
This gluten-free cheesecake recipe uses almond flour and sliced almonds as the base for a rich, apricot-infused cake topped with sweet pulp.
Set oven to 350 degrees Fahrenheit (175 degrees C).
Utilize parchment paper to line a 9-inch springform pan.
In a bowl, mix almond flour, brown sugar, and almonds.
Add melted butter and stir with a fork until the consistency of wet sand is achieved.
Cover the entire bottom of the pan with parchment paper.
In a saucepan, combine the apricots and the water.
Bring to a boil, then simmer for 10 minutes, or until the apricots are very soft.
Drain and then pulp the apricots.
Mix well after adding amaretto.
Add 1 teaspoon of white sugar to sweeten
ArnoldGreg February 7, 2025
Posted In: Uncategorized