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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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Although this looks like a cheesecake, it tastes much, much lighter Ingredients:
4 ounces butter, cut into cubes |
4 ounces ground almonds |
4 ounces self-raising flour |
4 ounces superfine sugar |
1 large egg |
8 ounces ricotta cheese |
2 large eggs |
6 tablespoons sour cream |
2 ounces golden caster sugar |
1 teaspoon vanilla extract |
8 apricots, halved and stoned (or use canned) |
confectioners' sugar, for dusting |
Directions:
1. Preheat the oven to 325°F
2. Tip all the ingredients for the base, except for the egg, into a food processor and blend until like breadcrumbs.
3. Add the egg and blend again to make a paste. Scrape onto the base of a greased 9in loose-bottomed springform tin, spread with a spatula then bake for 25 minutes until risen and just set.
4. Meanwhile beat the ricotta in a bowl with the eggs, soured cream, sugar and vanilla, then when the base has had its 25 minutes, take it out of the oven.
5. Quickly scatter the apricots over the base and pour the cheese mixture on top. Return to the oven for 50 minutes more until the mixture has set and is starting to turn golden round the edges.
6. Run a knife round the cake to release it from the sides of the tin then cool and chill. You can make this a day ahead.
7. Transport the tin covered with plastic wrap or foil, then turn out and dust with confectioner's sugar when you get there.
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