The pick-me-up

Orange blos­som ri­cotta cheese­cake with amaretti base

The Guardian - Feast - - Ruby Tandoh -

Prep 35 min

Cook 1 hr

Chill 2 hr

Serves 8-10

75g un­salted but­ter 75g amaretti bis­cuits, finely ground

75g di­ges­tive bis­cuits, finely ground

150g dried apri­cots, roughly chopped Orange blos­som wa­ter, to taste

125g caster su­gar 3 tbsp corn­flour 500g ri­cotta

2 large eggs, lightly whisked 150ml dou­ble cream Heat the oven to 180C/350F/gas 4. Melt the but­ter over a low heat, then stir into the amaretti and di­ges­tive bis­cuit crumbs.

Press the mix­ture firmly into the base of a 20cm round spring­form cake tin (I find it’s eas­i­est to use the back of your knuck­les/fin­gers). Bake for 10 min­utes, then set aside to cool.

Mean­while, pre­pare the fruit layer: put the apri­cots in a pan along with enough wa­ter to cover. Bring to a sim­mer and cook for 10-15 min­utes, un­til the apri­cot pieces are plump and ten­der. Drain thor­oughly, then stir in a few drops of orange blos­som wa­ter, to taste. Spread this over the bis­cuit base.

In a large bowl, stir the caster su­gar and corn­flour to­gether, then add the ri­cotta. Beat un­til smooth, then whisk in the eggs, dou­ble cream and one or two tea­spoons orange blos­som wa­ter, to taste.

Pour this into the tin, over the amaretti base and the apri­cots, then bake for 50-60 min­utes, or un­til barely set in the cen­tre, and with just the slight­est jelly wob­ble.

As soon as it’s out of the oven, run a knife around the edge of the tin to loosen the sides and min­imise the chance of the cheese­cake crack­ing as it cools. Leave to cool com­pletely be­fore chill­ing for at least two hours. Serve with a few ex­tra amaretti bis­cuits crum­bled on top.

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