Made with Cassis

Thanks to John Mackey of Grand Forks, BC


Graham-cracker crumb crust, unbaked.
4 packages (250 g) cream cheese
softened ¾ cup sugar
1-tablespoon all-purpose flour
1 ½ teaspoons vanilla extract
4 large eggs ½ cup sour cream
1 ½ cups of chopped dried apricots (apricots must be marinated in Elephant Island Apricot wine for 24 hours before chopping)
1 150 ml jar black current cassis jam
125 ml Elephant Island Cassis
Add both ingredients to a double boiler and heat until it is a liquidy consistency. Serve warm over cheesecake

Preheat oven to 125°C. Prepare graham-cracker crumb crust in 9-inch spring form pan. With hand, press mixture firmly onto bottom of pan. Bake 10 minutes; cool on wire rack. In large bowl, with mixer at medium speed, beat cream cheese and sugar until smooth and fluffy. Beat in flour and vanilla until well combined. Reduce speed to low and beat in eggs and egg yolk, 1 at a time, beating well after each addition. Beat in sour cream just until blended. Fold in apricot mixture. Pour batter into pan. Bake cake 60 minutes at 125°C until set and 3 inches from center is slightly wet and cake is lightly golden and set. Turn off heat, crack oven door and leave for another hour. Cool completely on wire rack. Refrigerate overnight before serving. To serve, remove side of pan. Place cake on plate; garnish with coulis.