Ingredients
Unsalted butter, room temperature, for pan
1 1/2 pounds (three 8-ounce bars) cream cheese, room temperature
3/4 cup sugar
1/2 cup sour cream, room temperature
1 teaspoon pure vanilla extract
3 large eggs, room temperature
1 tablespoon fresh lemon juice
16 Poached Apricot Halves
Preparation
Preheat oven to 400 degrees. Butter an 8-inch square baking pan. Line with parchment. Set a kettle of water to boil.
In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until fluffy and smooth, about 3 minutes. Mix in sugar, sour cream, and vanilla seeds. Add eggs, one at a time, beating until each is fully incorporated before adding the next. Beat in lemon juice.
Transfer cream-cheese mixture to prepared pan. Smooth top with an offset spatula. Place pan in a large roasting pan, and transfer to oven. Pour enough boiling water into roasting pan to reach halfway up sides of baking pan. Bake until cake is just set in the center and lightly browned on top, about 35 minutes.
Transfer baking pan to a wire rack to cool 30 minutes. Invert cheesecake onto serving platter. Refrigerate, covered, overnight.
To serve, arrange poached apricot halves, cut side down, on top of cheesecake, allowing juice to pool on surface and drizzle down edges.
