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Recipe

Apricot cheesecake slice

Light and beautifully layered apricot cheesecake slice from New Zealand Woman's Weekly.

Feb 23, 2016 11:05pm
  • 1 hr cooking
  • Makes 1
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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.

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