Ingredients
Cheesecake
100g unsalted butter softened
1 ¼ cups caster sugar
3 large free range eggs
350g ricotta
2 cups full cream milk
185g plain flour sifted
zest of 1 lemon finely grated
60ml apricot jam
Grilled Apricots
500g ripe fresh apricots
¼ cup caster sugar
60ml Verjuice
Almond Crisp
You'll need to make:
1 batch Almond Crisp crushed
Cheesecake
100g unsalted butter softened
1 ¼ cups caster sugar
3 large free range eggs
350g ricotta
2 cups full cream milk
185g plain flour sifted
zest of 1 lemon finely grated
60ml apricot jam
Grilled Apricots
500g ripe fresh apricots
¼ cup caster sugar
60ml Verjuice
Almond Crisp
You'll need to make:
1 batch Almond Crisp crushed
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Methods
1
Preheat a fan forced oven to 180°C.
2
Grease and line a 20cm spring form cake tin, set aside.
3
Using an electric mixer, beat the butter and sugar until thick and pale in colour, this will take approximately 4 minutes.
4
Beat the eggs in, one at a time, ensuring that each one has combined with the mixture before adding the next one.
5
Stir through the ricotta and milk to combine.
6
Add the sifted flour and lemon zest to the mixture and fold through to combine well. Spoon in the Apricot Jam and stir once or twice to form a ripple through the mixture.
7
Pour the cheesecake mixture into the lined cake tin and place it onto a baking tray. Place into the preheated oven and bake for 55 - 60 minutes or until golden and set but with a slight wobble in the centre. Remove from the oven and place onto a wire rack to cool to room temperature.
8
Set the fan forced oven to grill on 220C.
9
Cut each apricot in half, removing the stone and placing the cut side up onto a baking tray.
10
Place the sugar and Verjuice into a small saucepan over high heat. Bring to the boil and allow to cook for 3 minutes to form a sugar syrup. Brush the syrup over the apricots and place it under the grill for 5 - 7 minutes or until they start to brown. Remove and set aside to cool.
11
To serve, remove the cheesecake from the tin and slide it onto a serving platter. Arrange the grilled apricot on the top and sprinkle over the crushed almond crisp.
Tip: Maggie likes to replace ¼ cup of milk with ¼ cup Tokay or Brandy which teams perfectly with the apricots. Same process can be followed.
1
Preheat a fan forced oven to 180°C.
2
Grease and line a 20cm spring form cake tin, set aside.
3
Using an electric mixer, beat the butter and sugar until thick and pale in colour, this will take approximately 4 minutes.
4
Beat the eggs in, one at a time, ensuring that each one has combined with the mixture before adding the next one.
5
Stir through the ricotta and milk to combine.
6
Add the sifted flour and lemon zest to the mixture and fold through to combine well. Spoon in the Apricot Jam and stir once or twice to form a ripple through the mixture.
7
Pour the cheesecake mixture into the lined cake tin and place it onto a baking tray. Place into the preheated oven and bake for 55 - 60 minutes or until golden and set but with a slight wobble in the centre. Remove from the oven and place onto a wire rack to cool to room temperature.
8
Set the fan forced oven to grill on 220C.
9
Cut each apricot in half, removing the stone and placing the cut side up onto a baking tray.
10
Place the sugar and Verjuice into a small saucepan over high heat. Bring to the boil and allow to cook for 3 minutes to form a sugar syrup. Brush the syrup over the apricots and place it under the grill for 5 - 7 minutes or until they start to brown. Remove and set aside to cool.
11
To serve, remove the cheesecake from the tin and slide it onto a serving platter. Arrange the grilled apricot on the top and sprinkle over the crushed almond crisp.
Tip: Maggie likes to replace ¼ cup of milk with ¼ cup Tokay or Brandy which teams perfectly with the apricots. Same process can be followed.
