6/15/10

apricot cheesecake w/ salty vanilla cookie crust


Who doesn't love a good cheesecake. I know I do. But what really makes me a happy camper is a mighty fine, tasty, thick crust. The filling of the cheesecake is so thick and so rich, there just has to be the equivalent in a crust. It just bothers me to see these lame ass cheesecakes with the thinnest of crusts. Why? I can't eat all that cheesecake without some balance of salty, crispy crust. Can you? I would tire, I would bore.... Oh the humanity! And there are those people that 'leave' cheesecake crust on their plate! They should be fined.
The crust, if done right is the best part. I have solved such a problem, I have made a superb duper crust; it's almost double crust, but not quite--perfect. Instead of using graham crackers (which can get boring at times) I used those vanilla cookie wafers from Oreo (called 'golden'), a bit of salt, and some butter. I know this is not big NEW news, but I've never used those cookies before.



apricot cheesecake w/ salty vanilla-cookie crust
print recipe (by dawn finicane)

1 lb. bag of vanilla oreo’s: center fillings removed; cookies crushed up fine
1 stick unsalted butter, melted
¾ TB salt
5 packs (8 oz) cream cheese, room temp
1 cup white sugar
3 TB flour
½ TB pure vanilla extract
1 cup sour cream
4 eggs

apricot topping:
About 7 – 8 apricots skin removed, chopped into ½ inch pieces
1 – 2 TB white sugar
The juice of 1 lemon
A dash or two of pure vanilla extract or pure almond extract

Make the apricot topping by mixing all in a glass/ceramic bowl, cover and refrigerate for a couple hours or overnight. See notes below.
Heat oven to 325 degrees, spray a springform pan heavily with non stick spray.
Mix crushed up vanilla cookies with melted butter and salt in a bowl. Then press into cake pan. Take a smooth round glass and firmly press crust into all edges. Bake this for only 10 minutes.
Beat cream cheese, 1 cup sugar, flour and vanilla in large bowl with mixer. Add sour cream, then add in eggs, one at time. Pour over crust. Bake for about 30 minutes, gently turn pan around and bake another 30 minutes (unless you have a confection then you really don’t need to turn cake unless you have hot spots in oven). Recipe by Dawn Finicane. You’ll know when it’s done when the center is almost set. Turn off oven, open door and leave it alone. Then cool, then refrigerate for 5 hours or more.
When ready to serve top with the apricot topping.

Notes: there will be leftover cheesecake batter, you can use it for something--I didn’t. It might freeze ok though. I highly recommend using a hint of rum in the apricot marinade. It clearly begs for it when I tasted this. Or even an almond liqueur.

55 comments:

  1. Anything with sweet and salty - I'm in. Now I'm just imagining all the other things I can make with a salty crust.

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  2. Drooooling here! Apricots and cheesecake just seem like they were made for each other. And hello? Incredible crust!

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  3. Now that's a crust! Although I eat the 'cake' and 'crust' separately (personal foible), I never - ever - leave the crust, or any errant crumb, behind.

    This is how a cheesecake was meant to be. [Insert all rhapsodic adjectives here]!

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  4. ow yah! The crust is totally the best part! Love the use of vanilla oreo’s- maybe another unfilled cookie out there would work well too? Nilla wafers? Looks awesome

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  5. The crust sounds amazing! And I love the juicy delicious apricots on top!

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  6. lol, I may be guilty of leaving cheesecake on my plate...in the past! Don't hate me.

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  7. This looks so good! I am also a big fan of thick crusts when it comes to cheesecake.

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  8. Que delicia, se ve estupenda. Un saludo

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  9. OH wow! Another beautiful, mouth watering post! Yum!

    xxMK
    Delightful Bitefuls

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  10. Oh man, you know how I love sweet and salty. I'm with you on thick crust too, why bother if it's barely even going to be there?

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  11. Yes I would have to agree this is heavenly:D

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  12. Who are these people how leave cheesecake crust on their plates??? They should be fined allright! I'm with you, I like a nice thick crust! Hope you have saved me a slice!

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  13. People are more than welcome to leave crust...so long as I get to eat it! I love the sound of the salty crust!

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  14. You know anytime there is a post about chesecake I resisit going over. I know what ensues.

    Salivation and sadness--

    Your's bring out the same feelings...only exagerrated...its so good And that crust!! man a winner all the way

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  15. You're killing me, my friend. Looks so, go gorgeous. I want!

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  16. I am with you Dawn- love the crust! This cheesecake looks outstanding. I have not made a cheesecake since DB made theirs, I think over a year ago. (where does the freaking time go!) ugh. I think I need to make cheesecake.

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  17. Excuse me while I wipe the drool off my keyboard.

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  18. That´s a crust !!! I love the salty and sweet combination.This cheescake is to die for

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  19. I'm totally the person who scrapes the cheesecake part off and just eats the crust. I do this with chocolate ones too. I prefer yummy cookies to gooey cheesiness any time. Great job on this and I'm sure the apricots add a lot to it!

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  20. I am all over that thick cookie crust! And sweet and salty is the way the go. This is heaven.

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  21. This looks good! Sometimes the crust sucks and is soggy, and then has to be left on the plate - but this looks really great! WOW. I love the salty sweet combination!

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  22. i am not much of a apricot fan, but i think the salty vanilla cookie crust may just do the trick :D

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  23. holy heck, i need a slice of that! or... i need to go for a run first :) too much gelato and pasta! i brought back a jar of mandarin preserves from italy and was totally going to use it to make some sort of cheesecake!

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  24. i love cheesecake. for some reason, my silly husband doesn't.

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  25. I know what you mean about the crust. The cheesecake, itself, is no waif. So, it needs a sturdy, substantial crust just to support it. I hate it when you have those super thin ones that just shatter to pieces the moment you put a fork to it.

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  26. Do you want to know what my first thought was when I saw this post?

    "Holy Mother of God". Yep, that's what I thought.

    Nicely done Dawn. Nicely done.

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  27. When I saw you post this on fb you had me drooling. lol. why didn't you save me a piece?! hahaha...

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  28. that salty crust must be so delicious!

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  29. That looks really great. It's cheesecake but the apricot really give it that cool feel, you sort of know that it's not going to be too heavy. I will definitely try this, I love trying different flavors on cheesecake. I've tried strawberries, blackberries, mangoes and cherries as well. Of course, the classic cheesecake is still my favorite. lol!

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  30. Yep, that's a crust all right. I love the salty/sweet mixture anyway and the fresh apricots on top make this cheesecake a must-make-soon.

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  31. wow. this looks absoultey delicious. i'm not a huge cheesecake fan, but this looks amazing. you cake and crust turned out perfectly, and i love the apricots on top.

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  32. A beautiful crust. Cookies work so well, I've used crushed shortbread in mine & loved it

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  33. OMG... you are so awesome. more, more!

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  34. I love the sweet and salty crust!

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  35. I agree, the crust is really important! What a gorgeous cheesecake!

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  36. sad fact: i don't love cheesecake. that crust, however, has captured my eyes and my heart. and my belly, i suppose. good stuff, dawn!

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  37. I've just got 2 words for you Dawn - Food Porn!!!

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  38. Looks so good!!! Sweet and salty my favorite!

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  39. Ooooh, this reminds me that it's been way too long since I've had a cheesecake! This one looks fabulous!

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  40. Sweet and salty - My kinda girl! Looks heavenly!!

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  41. You are a genius, my friend. Pure genius. That crust would be a little piece of heaven...right along with the rest of it. Any left to send your friend here??

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  42. This is a beautiful dessert. I love the vanilla oreo crust!

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  43. I love thick crusts too - this is my kind of cheesecake!

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  44. What makes this cheesecake awesome is that it's totally seasonal with the ripe apricots.

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  45. Yep it's definitely about the crust. That's why I don't get folks who do a crustless cheesecake.

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  46. Yumm, Cheesecake this is making me hungry! I love the crust!

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  47. You had me at the salty vanilla cookie crust!!! Love the colours :)

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  48. Your apricot cheesecake looks grand, very sytilish & ooh so flvourfull too!! I so love the salty crust! Yummm!

    I love it, dear Dawn!

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  49. It turned out beautifully. I love the cookie crust and the salty twist. Also, your photos are great!

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  50. That looks delicious. I love the idea of the apricots on top. I must give it a try :-)

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  51. I am not a cheesecake person but man I want to eat a slice of this!

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  52. I can't believe people would love the crust!! I am drooling :)

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  53. ooh, yum yum. I especially loved when I used crushed up peanut butter pretzels for a cheesecake crust... and sometimes i try to tell myself that i'm virtuous by leaving some crust (ha, cause the filling is awesome for you), but always wind up eating it anyways :)

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