Apricot and Ricotta Baked Cheesecake
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Step 1: Preheat oven to 180C. Grease a 16x13cm baking dish.
Step 2: Spoon in extra sugar and shake to coat base and sides, discarding excess. Set aside.
Step 3: Beat caster sugar and yolks until thick. Fold in ricotta, zest and lemon juice. Mix apricots with flour, then fold in ricotta mixture.
Step 4: Pour the mixture into the baking dish and scatter with flaked almonds. Bake for 25 – 35 minutes or until a skewer inserted in the centre comes out clean. Cool in the oven for 10 minutes, then serve.
110g 1/4 cup caster sugar plus extra
250g fresh ricotta
1 lemon zest finely grated and 1 tablespoon lemon juice
85g 1/2 cup dried apricots finely chopped
75g 1/2 cup self raising flour
35g 1/4 cup flaked almonds