Apricot Cranberry Cheesecake


1 cup dried apricots
1 1/2 cups gingersnap crumbs
4 1/2 Tablespoons unsalted butter, melted
grated zest of 1 orange
1/2 cup sour cream
1 1/2 pounds cream cheese, at room temperature
4 large eggs
1 can whole cranberry sauce
1 can whipped cream


Simmer the apricots in water to cover for 30 minutes, then drain. Preheat the oven to 350°. Butter a 9-inch spring form pan. Toss the gingersnap crumbs with the melted butter in a small mixing bowl. Press the crumbs over the bottom and 1 inch up the side of the prepared pan. Set aside. Puree the cooked apricots with the orange zest in a food processor or a blender. Gently mix in sour cream. Set aside. Beat the cream cheese and honey in a large mixing bowl until very smooth. Beat in eggs, one at a time, beating well after each addition. Fold in apricot mixture until completely blended. Pour batter into spring form pan. Bake until center is firm when touched lightly, 50 to 60 minutes. Cool cake on a wire rack, then refrigerate until thoroughly chilled (6-8 hours). Top with cranberry sauce, garnish with whipped cream and serve.

golden blossom honey product