Baked Ricotta Cheesecake with Saffron Apricots

Baked Ricotta Cheesecake with Saffron Apricots

Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 8 slices


  • 250 g dried apricots
  • 1/2 tsp saffron threads
  • 2 Tbs brandy
  • 1 tsp vanilla extract
  • 1.33 cups castor sugar
  • 1/2 cup lemon curd
  • 1 kg Olympus Ricotta
  • zest of 1 lemon
  • 4 eggs. lightly beaten
  • 40 g cornflour
  • 1 cinnamon quill
  • 6 cardomon pods
  • icing sugar,to dust


  • Preheat your oven to 170oC, and grease a 20cm springform cake tin.
  • In a bowl combine the apricots, brandy and saffron threads then allow to stand for 1 hour.
  • Next using a food processor, Combine 1/3 cup of sugar, Olympus Ricotta , vanilla, lemon curd, lemon zest and cornflour together and pulse.
  • Slowly add the beaten eggs to the food processor. Process until smooth.
  • Pour the mixture into prepared cake tin. Smooth the top and tap on bench a few times to remove any air bubbles.
  • Place in oven and bake for 40-45 minutes. To check that cake is cooked place a skewer in the centre and remove, if it comes out clean the cake is ready.
  • Turn off the oven and leave the door slightly ajar. Leave the cake inside until it has completely cooled.
  • In a small saucepan combine the remaining sugar and 1 1/4 cups of cold water. Stir over low heat until sugar has dissolved.
  • Add cardomon, cinnamon and the soaked apricots. Simmer over low heat for 15-20 minutes, or until apricots are soft.
  • Strain the cooked apricots from syrup, and put aside. Do not discard syrup.
  • Place syrup back into saucepan and simmer over medium heat for 10 minutes or until thickened.
  • Pour syrup over apricots and allow to cool completely.
  • Serve slice of cheesecake with good amount of the arpicots and syrup over top.