Apricot Swirl Cheesecake Recipe

Grease the bottom and sides of a 10-in. springform pan; sprinkle with ground almonds and set aside. In a small saucepan, cook apricots and water for 15 minutes over medium heat or until the water is nearly absorbed and apricots are tender, stirring occasionally. Stir in lemon peel; cool slightly. Transfer to a blender; cover and process until smooth and set aside. In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Beat in cream just until blended. Stir 1 cup into pureed apricots; set aside. Pour remaining mixture into prepared pan. Drop apricot mixture by 1/2 teaspoonfuls over filling. Cut through filling with a knife to swirl apricot mixture. Place pan on a baking sheet. Bake at 350 ° for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. In a small saucepan, heat preserves. Press through a strainer (discard pulp). Spread over cheesecake. Refrigerate overnight. Garnish with whipped cream and sliced almonds. Refrigerate leftovers.