Apricot Cheesecake Squares Recipe


  • Cake:
  • Finely grated rind of one lemon
  • juice of one lemon = 1/4 cup
  • 3 1/2 pounds cream cheese, leave out to settle into room temperature
  • 1 1/4 cups sugar
  • 1/8 tsp. salt
  • 1 tsp. pure vanilla extract
  • 1 cup sour cream
  • 6 large eggs
  • Topping:
  • 16 canned apricot halves
  • 1 cup apricot preserves
  • 1/4 cup sugar
  • (optional - chopped green pistachio nuts, chopped, to sprinkle on top)


This Recipe Is From Maida Heatter's Book Of Great Desserts. If She Puts Her Stamp On A Recipe It Is Fail-safe And Sublime. This Cake Is One You Prepare Ahead Of Serving And Slice Ahead, Too, To Make It Perfect For A Buffet.

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