Gluten-Free Apricot Cheesecake

Preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. To prepare the baking dish, line a 9-inch round springform pan with parchment paper to prevent sticking.

Mix together 1 cup of almond flour, 1/2 cup brown sugar, and 1/4 cup sliced almonds in a bowl. Add the melted butter and use a fork to combine until you achieve a mixture that resembles wet sand. Spread this mixture evenly onto the bottom of your parchment-lined pan.

In a separate saucepan, combine 1 cup of dried apricots and 2 tablespoons of water. Bring the mixture to a boil, then reduce heat and simmer until the apricots are extremely soft, approximately 10 minutes. Remove from heat and mash the apricots into a pulp using a fork or potato masher. Add 1 teaspoon of amaretto and mix well to combine.

In another bowl, use an electric mixer on low speed to beat 16 ounces of cream cheese, 3/4 cup white sugar, 1/2 cup sour cream, 2 tablespoons of cornstarch, and 1 1/2 teaspoons of vanilla extract until smooth. Gradually add the eggs one at a time, mixing well after each addition. Fold in 2 tablespoons of the apricot pulp and reserve the remaining mixture for a topping.

Pour the cheesecake batter into your prepared pan, covering the crust. Place the pan in a preheated oven and bake until the edges are puffed, and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when gently shaken, approximately 45 minutes.

Meanwhile, prepare the topping by beating together 1 1/2 cups of sour cream, 3 tablespoons of white sugar, and 1 teaspoon of vanilla extract until well combined.

Remove the cheesecake from the oven and spoon the topping over its surface. Return the cake to the oven for an additional 8 minutes.

Allow the cheesecake to cool to room temperature, approximately 1 hour. Refrigerate for at least 6 hours or overnight. Top with the remaining apricot pulp before serving.