Portrait of a taste-maker: an infusion of sweet, savory apricots can energize even the most familiar dish

Vegetarian Times, July-August, 2004 by Alexandra Greeley

PER SERVING: 240 CAL; 4G PROT; 0G TOTAL FAT (0G SAT. FAT); 56G CARB; 0MG CHOL; 75MG SOD; <1G FIBER; 39G SUGARS

Apricot-Lemon Cheesecake

SERVES 10

Always a special dessert treat, cheesecakes offer endless possibilities for variations. This version incorporates fresh canned and dried apricots. Canned apricots are deal for pureeing because they are soft and packed in a syrup. Out of season, plan on using canned apricots as the final garnish. too, making this 3 year-round dessert. Cheesecakes should be well chilled before serving, so make this one several hours in advance of serving, preferably overnight.

1 1/2 cups graham cracker crumbs
4 Tbs. margarine or butter, melted
4 8-oz. pkg. low-fat or regular cream
  cheese at room temperature
4 large eggs
1 cup superfine sugar, or to taste
1 cup canned apricots, pureed with
  enough syrup to process
2 tsp. vanilla extract
1 tsp, lemon extract
2 Tbs. cornstarch
Pinch salt
1/2 cup dried chopped apricots
6 large apricots, halved, for garnish
  cup apricot jam, for garnish

1. Preheat oven re 325F.

2. Combine graham cracker crumbs and
margarine in bottom of a 9- or 10-inch
springform pan, mixing well and pressing
crumbs into bottom are partially up sides.
Set pan aside.

3. Put cream cheese into bowl, and, using
an electric mixer, beat it on medium speed
to soften. Add eggs, one at a time, beating
each well to incorporate. Add sugar, apricot
puree, vanilla, lemon, cornstarch and
salt. and continue beating on medium
speed until smooth. Stir in chopped apricots
by hand. Spoon mixture into springform
pan. Arrange apricot halves around
edges of cheesecake

4. Bake cheesecake for 1 1/4 hours, or until
center feels firm. Turn off oven, and, leaving
oven door ajar, allow cheesecake to cool
for at least 1 hour. Remove from oven, and
refrigerate until chilled and firm. Before
serving, spread apricot jam over top.

PER SERVING: 560 CAL: 14G PROT: 24G TOTAL FAT (13G SAT. FAT); 74G CARB: 150MG CHOL; 440MG SOD; 2G FIBER; 57G SUGARS

RECIPE MAKEOVER

Vegan Apricot-Lemon Cheesecake

SERVES 10

Everyone loves the creamy richness of the classic cheesecake, but not everyone likes its fat content. Like its richer counterpart in the adjacent recipe, this low-fat vegan version--with only 1 gram of saturated fat--incorporates fresh, canned and dried apricots. Out of season, plan on using canned apricots as the final garnish.

1 1/2 cups graham cracker crumbs
4 Tbs. soy margarine, melted
4 8-oz. pkg. soy cream cheese at
  room temperature
3/4 cup nonfat vanilla soymilk
1 cup superfine sugar, or to taste
1 cup canned apricots, pureed with
  enough syrup to process
2 tsp. vanilla extract
1 tsp. lemon extract
6 Tbs. cornstarch
Pinch salt
1/2 cup dried Chopped apricots
6 large apricots, halved, for garnish
1 cup apricot jam, for garnish

1. Preheat oven to 325F.

2. Combine graham cracker crumbs and
soy margarine in bottom of a 9- or t0-inch
springform pan, mixing well and pressing
crumbs into bottom and partially up sides.
Set pan aside.

3. Put soy cream cheese into bowl, and,
using an electric mixer, beat it on medium
speed to soften. Add soymilk, beating well Co
incorporate. Add sugar, apricot puree, vanilla
extract, lemon extract, cornstarch and salt,
and continue beating on medium speed until
smooth. Stir chopped apricots in by hand,
Spoon mixture into springform pan. Arrange
apricot halves around edges of cheesecake.

4. Bake cheesecake for about 1 1/4 hours.
Turn off oven, and, leaving oven door ajar,
allow cheesecake to cool for about 1 hour.
Remove from oven, and set aside to cool
Completely. Refrigerate until chilled. Before
serving, spread apricot jam over top.