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Baked ricotta cheesecake with saffron apricots
Baked ricotta cheesecake with saffron apricots
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Prep Time:
70 minutes
Cook Time:
65 minutes
Total Time:
135 minutes
Decadent dessert with crisp base, creamy cheese, and sweet apricot syrup.
Ingredients:
  • 250g dried apricots
  • 40.00 ml brandy or sweet white wine
  • 1/2 tsp saffron threads
  • 295g caster sugar
  • 1kg low-fat fresh ricotta
  • 125.00 ml lemon curd
  • 4.40 gm vanilla extract
  • Grated zest 1 lemon
  • 40g cornflour
  • 4 eggs, lightly beaten
  • 1 cinnamon quill
  • 6 cardamom pods, bruised
  • Icing sugar, to dust
Instructions:
  • Preheat the oven to 170°C and generously grease a 20cm springform cake pan.
  • Mix the apricots with brandy and saffron in a bowl, then let it sit for 1 hour.
  • Next, combine caster sugar, ricotta, lemon curd, vanilla, lemon zest, and cornflour in a food processor; pulse until mixed. Gradually add eggs through the feed tube and process until smooth. Pour the mixture into the pan, tap on the counter to remove air bubbles, then bake for 40-45 minutes until golden and a skewer comes out clean. Allow the cheesecake to cool in the slightly ajar oven.
  • In a saucepan, combine the remaining 1 cup (22g) caster sugar with 1 1/4 cups (310ml) cold water. Stir over low heat until the sugar dissolves. Add cinnamon, cardamom, and apricot mixture. Simmer over low heat for 15 minutes. Transfer the apricots to a bowl. Increase heat to medium-high and simmer the syrup until thickened. Pour the syrup over the apricots and cool completely.
  • Sprinkle the cake with icing sugar, cut into slices, and enjoy with apricots and syrup.

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