HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Baked Goods -> Cakes and Tortes Strawberry Macaroon Cheesecake Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Crust: 1/4 cup dried apricots 1/4 cup water 1/3 cup sugar 2 large egg whites 2 1/4 cups shredded unsweetened coconut, toasted Filling: 1 1/2 pounds cream cheese, room temperature 1 1/4 cups sugar 1/4 tsp. salt 3/4 cup sour cream 1 tbsp. dark rum 1 tbsp. lemon juice 2 tsp. vanilla extract 3 large eggs 2 pints strawberries, sliced in half lengthwise Directions For Crust: Wrap the outside of a 9 inch springform pan tightly with foil. Combine apricots and water in a small saucepan. Bring to a boil. Remove the pan from the heat and let apricots stand about 30 minutes until softened. Drain apricots and transfer to a food processor. Add sugar and egg whites and blend until thick and fluffy and apricots are minced. Add 1/2 cup coconut and process until minced. Transfer the apricot mixture to a medium bowl and stir in remaining coconut. Freeze the crust mixture 20 minutes. Meanwhile, preheat oven to 350 degrees. Press the crust mixture evenly in the bottom and 2 inches up the sides of the prepared pan. Bake crust about 15 minutes until lightly browned. For Filling: Combine cream cheese, sugar and salt in a large bowl and beat until smooth. Beat in sour cream, rum, lemon juice and vanilla until blended. Beat in eggs. Pour the filling into the prepared crust. Bake cheesecake about 60 minutes until the center is set. Transfer cheesecake to a rack and cool completely. Cover and refrigerate overnight. Run a sharp knife around the inside edges of the springform to loosen crust. Remove the pan sides. Garnish the top of the cheesecake with strawberry halves and serve. Serves 10 to 12. Related Recipes •   Strawberry Marbled Cheesecake •   Old Fashioned Crab Cakes •   Easy Strawberry Cheesecake Pie •   Strawberry Kissed Ice Cream Cocktail •   Potato-Onion Cakes •   Silver Dollar Crab Cakes •   No Bake Strawberry Oat Cheesecake •   Easy Summer Berry Cheesecake Squares •   Old Fashioned Chocolate Cake •   Crab Cakes with Creamy Vodka- Chili Sauce •   Shrimp Cakes Boston Style •   Sticky Toffee Pudding Cakes •   Crab Cakes •   Berry Smoothie •   Spring Rhubarb Fruit Salad •   Old Fashioned Cod Cakes •   Mediterranean Style Crab Cakes •   Crab Cakes with Creamy Garlic Chili Sauce •   Individual Warm Banana Cakes •   Strawberry-Rhubarb Jam View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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