Baked Ricotta Cheesecake with Blistered Apricots

Serves 10-12

500g Scotch Finger biscuits ½ cup almond meal

190g unsalted butter, melted and

cooled

500g ricotta

400g softened cream cheese 1½ cups caster sugar

¼ cup yuzu juice

1 tsp vanilla extract

1 tbsp cornflour

5 eggs, at room temperature 600ml thickened cream, whipped

to stiff peaks Store-bought sesame snaps,

roughly chopped to serve

BLISTERED APRICOTS

8 apricots, halved and stoned ¼ cup caster sugar

2 tbsp yuzu juice, extra

Place the Scotch Finger biscuits, almond meal and ¼ tsp salt in the bowl of a food processor and process until coarsely chopped. Add the butter and process to combine.

Press the biscuit mixture into the base and sides of a lightly greased 22cm springform (base measurement) cake tin lined with non-stick baking paper. Refrigerate for 1 hour. Wrap the outside of the tin with 3 layers of foil.

Preheat oven to 180°C (160°C fan forced). Place the ricotta, cream cheese, caster sugar, yuzu juice and vanilla in a food processor and process until smooth.

Place the cornflour and

1 tbsp water in a small bowl and mix until smooth. Add the cornflour mixture and the eggs to the filling and process to combine.

Pour into the biscuit base and gently tap to remove any air bubbles. Place in a deep-sided roasting tray and fill halfway with boiling water.

Place in the oven and bake for 1 hour 15 minutes, or a gentle wobble. Turn oven off and allow cake to stand in the oven for a further 25 minutes.

Remove from oven and water bath and set aside to cool to room temperature. Refrigerate until cold.

To make the blistered apricots, preheat grill on the oven. Place apricots, cut-side up on a large baking tray lined with foil. Sprinkle with the caster sugar and drizzle with yuzu juice. Place under the grill and cook for 3-4 minutes, or until blistered and syrupy.

Top the cheesecake with whipped thickened cream and sesame snap biscuits. Serve with apricots and their syrup from grilling.