{"id":1619,"date":"2009-01-05T23:13:23","date_gmt":"2009-01-06T03:13:23","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=1619"},"modified":"2009-01-06T01:05:02","modified_gmt":"2009-01-06T05:05:02","slug":"baked-cheesecake-with-apricot-glazetarragon%e3%81%95%e3%82%93%e3%81%ae%e3%83%99%e3%82%a4%e3%82%af%e3%83%89%e3%83%81%e3%83%bc%e3%82%ba%e3%82%b1%e3%83%bc%e3%82%ad%e3%81%a8%e3%82%a2%e3%83%97%e3%83%aa","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=1619&lang=en","title":{"rendered":"Baked Cheesecake with Apricot Glaze
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Baked Cheesecake with Apricot Glaze<\/strong>
\nJanuary 2, 2009<\/em><\/p>\n

From my blog friend’s recipe(Japanese)<\/a>. This was an easy-to-make, delicious cheese cake. I liked it when it was light and soft just out of the oven, and I loved it when it was a little more dense the next day. I brushed the surface with glaze made of apricot preserve and Grand Marnier. This cheesecake was gone by the end of the next day! Terry and I devoured it. I’ll definitely make this again.<\/p>\n

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Baked Cheesecake with Apricot Glaze January 2, 2009 From my blog friend’s recipe(Japanese). This was an easy-to-make, delicious cheese cake. I liked it when it was light and soft just out of the oven, and I loved it when it was a little more dense the next day. I brushed the surface with glaze made […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-1619","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/1619","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1619"}],"version-history":[{"count":30,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/1619\/revisions"}],"predecessor-version":[{"id":1794,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/1619\/revisions\/1794"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1619"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1619"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1619"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}