Baked Ricotta Cheesecake, Apricots & Chocolate Chips
Serves 12
170 g Flour plain
5 g Baking powder
75 g Brown sugar
75 g Almond ground
1 pc Eggs A
75 g Cooking butter (cubes)
600 g Ricotta cheese
250 g Cream cheese/sr
125 g Castor sugar
3 pc Egg yolk
1 x Lemon zest
50 g Apricots Dried
50 g Chocolate buttons (½ cup)
30 g Mixed peel
30 g Mixed peel (garnish)
400 g Cream double
0.8 g Triple sec
125 g Pistachio nuts (chopped)
75 g Block chocolate (grated)
75 g Icing sugar
Grease 24 cm cake ring.
Combine flour, baking powder, brown sugar, ground almond and egg in processor.
Add butter cubes and process until it forms breadcrumb texture.
Press mixture into cake ring then refrigerate.
Beat together ricotta, sugar, egg yolks and lemon zest.
Stir in the apricots, chocolate and peel.
Pour ricotta mix into cake ring.
Bake on 180º for 1 hour or until the mixture is set then chill.
Marinate mixed peel (garnish) and pistachio nuts in triple sec.
To Serve
Cut cake into 12 portions.
Place one portion in centre of plate.
Sprinkle with grated chocolate, marinated peel and nuts.
Add dollop of cream.
Dust with icing sugar and serve.
Recipe by David Clem
