Ingredients
24
24 servings
- •16 ounces shortbread cookies
- •3 large eggs
- •½ cup white sugar
- •1 (15 ounce) container ricotta cheese
- •1 (8 ounce) package cream cheese, softened
- •1 teaspoon vanilla extract
- •⅓ cup finely chopped dried apricots
- •½ cup sour cream
- •½ cup apricot preserves
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Process shortbread cookies in the bowl of a food processor until finely ground. Press into a 9x13-inch baking pan.
- Beat eggs and sugar together in a bowl. Add ricotta cheese, cream cheese, and vanilla extract. Mix well. Stir in apricots and spread over crust.
- Bake in the preheated oven until puffed up and the edges are slightly brown, about 40 minutes.
- Meanwhile, combine sour cream and apricot jam in a bowl. Set aside.
- Remove the cheesecake from the oven and spread jam topping on top while still hot. Chill until set, 1 to 2 hours. Cut into 24 bars.
Nutritional Facts
Per 24 servings
- Calories: 208
- Carbohydrate: 23g
- Fat: 11g
- Fiber: 1g
- Protein: 5g
- Sugar: 11g
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