“this is the main one I make for my company..give it a try its sure to please...even my mom can make this one..!!”
1hr 50mins
1 9inch pan

Ingredients Nutrition


  1. Prepare a 9 inch spring form pan, by foiling all the outside to seal.
  2. Prepare crust: Sift flour, baking powder, and sugar.
  3. Cut in the cold butter until a fine crumb forms.
  4. Add in the one large egg.
  5. Mix as you would a tender pie crust just until combined.
  6. Do not over handle.
  7. Divide into two flat discs and wrap and chill.
  8. Roll first disc out to fit bottom of pan.
  9. Return to fridge.
  10. Roll out second disc to nine inch long.
  11. Make three strips, and place one at a time around the pan,pressing to seal, for the sides.
  12. Chill one hour.
  13. Preheat oven to 350 degrees F.
  14. Beat two egg white until foamy.
  15. Add the 1/3 cup sugar gradually until soft peaks, not dry, are formed.
  16. Beat the cream cheese until smooth and add the sour cream.
  17. Add the vanilla, grated rind.
  18. Beat until smooth.
  19. Add the 2/3 sugar slowly.
  20. Beat well.
  21. Add the two egg yolks, and beat, blending well.
  22. Fold in the soft whipped egg whites and combine by folding with a whisk.
  23. Mix apricot preserves with water over low heat.
  24. Brush preserves over the bottom of well chilled crust.
  25. Pour in the cream cheese filling.
  26. Place in oven.
  27. Can place a large pan of water on a shelf under, or can also use a rack and place cake in the water bath.
  28. Bake for one hour.
  29. Should be puffy and golden, will shrink on cooling.
  30. Turn oven off open door, and leave to cool with door open for 30 minutes.
  31. Remove to a wire rack until completely cooled.
  32. After you know it is well cooled, cover, and refrigerate overnite.
  33. Serve with fresh berries and cream.

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