With our family, we went camping quite a bit. Pre-mixed ingredients, in my experience, worked a lot better for us. However, I also discovered that I enjoyed utilizing them at home. The type of milk I used for this varied depending on my food budget as well.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 50 mins |
| Servings: | 24 |
| Yield: | 24 bars |
Ingredients
- 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 9×13-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.
Nutrition Facts
| Calories | 208 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 5 g |
| Sodium | 150 mg |
| Sugars | 11 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
9.9.20 I had concerns about the crust, and that turned out to be an issue. The cookie crumbs have nothing added to them, and they need to have some butter or something to bind and form them into a firm crust. The way it is now the crumbs pretty much just fall off when you cut the bars and try to remove them to a plate. The taste is OK, but I could see adding more chopped apricots to the batter and even a bit more apricot preserves to the topping Also, the recipe doesn’t say whether or not to store this in the fridge, but my instinct is telling me that it needs to be, so that’s where the dish is going. Pretty good, but not sure I’d make again.