Apricot cheesecake slice

ingredients

• Apricot cheesecake slice

  • 250 gram packet plain sweet biscuits
  • 2 tablespoon finely chopped almonds
  • 125 gram butter, melted
  • 500 gram ricotta
  • 1/4 cup icing sugar
  • 2 tablespoon lemon juice
  • 2 tablespoon grated lemon rind
  • 1 tablespoon powdered gelatine

• Topping

  • 410 gram can apricot halves
  • 1/4 cup icing sugar
  • 1 tablespoon gelatine

method

• Apricot cheesecake slice

  • 1

    Line a 27cm x 18cm slice pan with baking paper. Place biscuits in a food processor along with the almonds and pulse until they resemble crumbs. Mix in the melted butter, then press into the base of the prepared pan.

  • 2

    Place ricotta, icing sugar, lemon juice and rind in a bowl and beat until smooth.

  • 3

    Mix 1 tbsp of gelatine with 1/4 cup cold water in a small heatproof bowl and leave for 2 minutes until spongy. Heat a small amount of water in a saucepan until simmering, then remove from heat. Sit the bowl in the water until the gelatine is liquid. Pour the gelatine into the ricotta mixture and combine.

  • 4

    Pour the ricotta filling over the biscuit base and refrigerate for 30 minutes.

  • 5

    To make the topping, blend apricots and icing sugar in a food processor until smooth. Place 1/4 cup of cold water in a heatproof bowl and mix in gelatine. Leave until spongy. Place gelatine in a saucepan of hot water until liquid and then mix with the apricots.

  • 6

    Pour topping over the ricotta and refrigerate overnight.

notes

While you can use other types of fruit, don’t try pineapple as it will prevent the jelly from setting.