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Eggless Apricot Cheesecake

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This Eggless Apricot Cheesecake came about when I inadvertently left a pan of apricots simmering in water throughout lunch one day. They cooked and cooked and cooked until there was only a soft tangy sweet apricot sludge in the bottom of the pan. What to do? Obviously, find a use for it. Now I do it on purpose!

If you love our Eggless New York Style Cheesecake and you also love Apricots, well, this recipe will definitely take you over the top in your vegetarian kitchen!



  • 6 Tbs. Melted Butter
  • 1 ½Cups Crushed Graham Crackers
  • 2 Tb. Sugar

Mix together and place in a spring form pan. Using a flat sided, flat bottomed glass, press material into the corners of the pan; and smooth the bottom and sides. Bake 10 minutes. Set on wire rack to cool.


  • 1# Ricotta
  • 2 pkgs. Cream Cheese
  • 2 Cups Sour Cream
  • 3/4 Cup Orange Blossom Honey
  • 1 ½ tsp. Freshly Squeezed Lemon Juice
  • 1 ½ tsp. Frontier Herb Co's Almond and Vanilla Extracts
  • ¼ Cup Ener-G Egg Replacer or OrgraN No Egg (dry)
  • 3 Tbs. Swans Down Cake Flour
  • 1 Cup Dried Organic Apricot

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Preheat oven to 350º

Set dairy products out an hour ahead of time. They need to be at room temperature. Beat Ricotta and Cream Cheese until smooth. Add Honey and Sour Cream. Mix thoroughly. Add the rest of the ingredients. Beat well.

Boil 1 Cup Dried Organic Apricot in 1/2 Cup RO Water until well softened. Remove fruit from pan placing in Food Processor. Simmer remaining liquid until reduced to a thick syrup consistency. Puree together with fruit. Add to above batter.

Pour into the cooled Spring Form Pan with the graham cracker crust. Bake 45 minutes to an hour until golden and set. Remove from the oven and set on wire rack to cool. Refrigerate 24 hours before removing form.

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