Apricot Cheesecake Bars

One of the most tragic things ever to happen in my kitchen was when I had to throw out an entire 9x13 pan of cheesecake bars. The entire thing. It was these apricot cheesecake bars, Take 1.

The cheesecake was unsalvageable. I had kept a big tub of cream cheese in the freezer for later use, unaware that cream cheese doesn't transition well from freezer to fridge to room temperature. So what I had on hand was a soft tofu-like cheesecake base. The tiny grains of cream cheese had not fully melded together into a uniform texture, so the end result was reminiscent of eating solidified porridge.

Lesson learned: never, ever thaw cream cheese from the freezer and use it in a cheesecake.

A week later, I revisited the recipe, this time with freshly bought (and never frozen) bars of cream cheese. Increasing the cheesecake layer by half and adjusting for textural preferences, I ended up with these beautiful bars. I personally like a slightly denser cheesecake, but these were divine the way they were. Take 2= success!

The apricot compote is to die for, and the recipe yields many servings. Be warned, though, that these don't last very long. The entire thing disappeared in under 15 minutes. They couldn't get enough.

I think a homemade compote is just so special in a cheesecake. Because, all things considered, it's easier to swirl jam or fruit preserves into the cheesecake batter.

But slightly overripe apricots+sugar+lemon= all things wonderful.

It is safe to say I am obsessed with marbling. Obsessed.

And of course, obsessed with all good and beautiful things.


Apricot Cheesecake Bars

*makes one 9x13 pan*

Ingredients:

• 15 graham crackers sheets, ground finely into about 2 1/2 cups crumbs
• 2 tablespoons sugar
• Coarse salt
• 1/2 cup (1 stick) unsalted butter, melted
• 10 ounces apricots (about 4), halved, pitted, and cut into eighths
• 1/4 cup sugar 
• 1 tablespoon fresh lemon juice
• 1/4 tsp cornstarch 
• 3 packages (8 ounces each) cream cheese, room temperature
• 1 cup sugar 
• 1/2 cup sour cream, room temperature
• 1 teaspoon pure vanilla extract
• 3 large eggs, room temperature, lightly beaten

Directions:

1. Preheat oven to 350 degrees. In a food processor, process graham crackers, 2 tablespoons sugar, and 1/4 teaspoon salt until fine crumbs form. Transfer to a medium bowl and stir in melted butter until crumbs are moistened. With a flat-bottomed 1-cup measure or glass, press crumbs evenly into a 9-by-13-inch baking pan. Bake until crust is firm, 15 minutes. Let cool on a wire rack. Reduce heat to 325 degrees.
2. In a small saucepan, bring apricots, 1/4 cup sugar, and pinch of salt to a boil over medium-high, stirring, until sugar dissolves. Reduce heat and simmer, stirring frequently, until mixture is shiny, 10 minutes. Add the cornstarch, and let the mixture cool for about 10 minutes. In food processor, puree apricot mixture, lime juice, and 1 tablespoon water.
3. In a large bowl, using an electric mixer, beat cream cheese and sour cream on medium until smooth. Add 1 cup sugar and beat until smooth. Add vanilla and pinch of salt and beat to combine. Add eggs and beat until smooth, scraping down bowl as needed. Pour cream-cheese mixture into cooled crust and smooth top.
4. Randomly drop small spoonfuls apricot puree on cream-cheese mixture. With a skewer or thin-bladed knife, gently swirl puree. Bake just until set, about 35 minutes. Let cool slightly in pan on rack, then refrigerate until chilled and firm before cutting into squares, 2 hours.

Adapted from Martha Stewart