Apricot and Ricotta Baked Cheesecake

Name: Apricot and Ricotta Baked Cheesecake
Ingredients: 1/4 cup Caster sugar; 3 Egg yolks; 1/2 cup Self raising flour; 1 Lemon; 250g Fresh ricotta; 1/4 cup Flaked almonds; 1/2 cup Dried Apricots

INGREDIENTS

1/4 cup Caster sugar
3 Egg yolks
250g Fresh ricotta
1 Lemon
1/2 cup Dried Apricots
1/2 cup Self raising flour
1/4 cup Flaked almonds

Print Recipe

Preheat oven to 180C. Grease a 16x13cm baking dish.

Spoon in extra sugar and shake to coat base and sides, discarding excess. Set aside.

Beat caster sugar and yolks until thick. Fold in ricotta, zest and lemon juice. Mix apricots with flour, then fold in ricotta mixture.

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.