Recipe: Cheesecake with Toasted Apricots (food processor)

CHEESECAKE WITH TOASTED APRICOTS

FOR THE CRUST:
3/4 cup finely crushed graham crackers
2 tablespoons butter, melted
FOR THE FILLING:
1 cup low-fat cottage cheese
1/4 cup nonfat milk
2 packages (8 ounces each) low-fat cream cheese, cut up
3/4 cup sugar plus 3 tablespoons, divided use
2 tablespoons sifted all-purpose flour
Juice of 1 lemon (about 2 tablespoons)
1 tablespoon vanilla extract
3 eggs, beaten
FOR THE APRICOTS:
1 pound ripe apricots (about 8), halved and pitted
3 tablespoons butter, cut into 8 pieces

TO MAKE THE CRUST:
Preheat oven to 350 degrees F. Lightly grease a 9-inch springform pan.

Mix the cracker crumbs and 2 tablespoons melted butter in the springform pan and press over the bottom and a little way up the sides.

Bake for 10 minutes, or until crisp. Remove to a wire rack to cool.

TO MAKE THE CHEESECAKE:
Place the cottage cheese and milk in a food processor and process until smooth. Add the cream cheese, the 3/4 cup sugar, flour, lemon juice and vanilla and process until smooth. Add eggs and pulse to mix. Pour the mixture into the cooled crust.

Place the pan on a baking sheet in the middle of the oven. Bake 40 minutes, until almost set in the center. To test for a good set, gently shake the pan. If the center jiggles, bake 5 minutes longer and test again. Remove to a wire rack and cool completely.

Cover and refrigerate for at least 3 hours before releasing the springform sides.

TO PREPARE THE APRICOTS:
To broil the apricots, place the apricot halves, cut side up, on a baking sheet and add a piece of the butter to each cavity and sprinkle with the remaining 3 tablespoons sugar.

Broil 4 inches from the heat for about 5-6 minutes, until the butter has melted and the sugar caramelized. Remove from the heat and cool.

Slice the apricots into quarters and arrange on top of the chilled cheesecake.

Makes 10 servings
Adapted from source: Peaches and Other Juicy Fruits by Olwen Woodier