Apricot Swirl Cheesecake (Light)

“Mmmmmm! Made this for my dad on Father's Day. He loves apricots... and loved this light cake!! A lot of ingredients but pretty easy to bake. Another R. Reisman recipe. If you can't find cream of tartar - don't worry, I have made this cake without it with great results!”
1hr 10mins
1 cake

Ingredients Nutrition


  1. Preheat the oven to 350°F Spray a 9-inch springform pan with vegetable spray.
  2. Make apricot swirl: in small saucepan, combine apricots, water and sugar. Bring the mixture to a boil. Reduce heat to medium-low and simmer for 12 to 15 minutes or until apricots are tender. In a food processor or blender, purée the mixture until it is smooth. Set it aside.
  3. Make crust: in a bowl, stir together graham crumbs, sugar, water and oil until combined. Pat the mixture onto the bottom and side of a prepared pan.
  4. Make filling: in the clean bowl of a food processor, combine cottage cheese, cream cheese, sour cream, egg, vanilla, lemon rind, lemon juice, 3/4 cup sugar and flour; purée until smooth. Transfer the mixture to a large bowl and set it aside.
  5. In another bowl, beat egg whites with cream of tartar until they are foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Gently fold the egg mixture into the cheese mixture just until combined. Pour the mixture into the prepared crust. Dollop the puréed apricot over the batter and use a butter knife to swirl around.
  6. Place a pan of hot water on the bottom rack of the oven. Bake the cheesecake in the centre of the oven for 50 to 55 minutes or until it is slightly loose at the centre.
  7. Run a butter knife around the edge of the cake. Let it cool on a wire rack until it is room temperature. Chill.

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