Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. Crust:

  3. 1/4 cup dried apricots

  4. 1/4 cup water

  5. 1/3 cup sugar

  6. 2 large egg whites

  7. 2 1/4 cups shredded unsweetened coconut, toasted

  8. Filling:

  9. 1 1/2 pounds cream cheese, room temperature

  10. 1 1/4 cups sugar

  11. 1/4 tsp. salt

  12. 3/4 cup sour cream

  13. 1 tbsp. dark rum

  14. 1 tbsp. lemon juice

  15. 2 tsp. vanilla extract

  16. 3 large eggs

  17. 2 pints strawberries, sliced in half lengthwise

Instructions Jump to Ingredients ↑

  1. For Crust:

  2. Wrap the outside of a 9 inch springform pan tightly with foil. Combine apricots and water in a small saucepan. Bring to a boil. Remove the pan from the heat and let apricots stand about 30 minutes until softened. Drain apricots and transfer to a food processor. Add sugar and egg whites and blend until thick and fluffy and apricots are minced. Add 1/2 cup coconut and process until minced. Transfer the apricot mixture to a medium bowl and stir in remaining coconut. Freeze the crust mixture 20 minutes. Meanwhile, preheat oven to 350 degrees. Press the crust mixture evenly in the bottom and 2 inches up the sides of the prepared pan. Bake crust about 15 minutes until lightly browned.

  3. For Filling:

  4. Combine cream cheese, sugar and salt in a large bowl and beat until smooth. Beat in sour cream, rum, lemon juice and vanilla until blended. Beat in eggs. Pour the filling into the prepared crust. Bake cheesecake about 60 minutes until the center is set. Transfer cheesecake to a rack and cool completely. Cover and refrigerate overnight.

  5. Run a sharp knife around the inside edges of the springform to loosen crust. Remove the pan sides. Garnish the top of the cheesecake with strawberry halves and serve.


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