Baked Ricotta Cheesecake with Saffron Apricots
Prep Time 1 hour hr
Cook Time 1 hour hr
Total Time 2 hours hrs
- 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.
