Roasted apricot, almond, orange & mascarpone cheesecake

Whether wholly traditional or not, this is a lovely arrangement: fresher, lighter, juicier than a baked cheesecake, and with a good buttery biscuit crust. The roasted apricots are a minimum-effort, maximum-effect addition.

SERVES 8-10

PREPARATION TIME 30 minutes, plus chilling and cooling COOKING TIME about 45 minutes

FOR THE BASE

100g butter, melted, plus extra to grease

250g biscuits (I used ginger) FOR THE FILLING

250g whipping cream 250g mascarpone

50g icing sugar

Zest 1 orange

Zest 1 lemon, plus 1tsp juice FOR THE ROASTED APRICOT AND ALMOND TOPPING 300g fresh apricots 1tbsp amaretto, optional 3tbsp sugar

30g flaked almonds

1 Grease and line a 23cm spring-form cake tin with baking parchment.

2 To make the base, break biscuits by blitzing in a food processor or bashing with a rolling pin and mix them in a bowl with melted butter and a pinch of salt. Press mixture into base of cake tin then chill until firm.

3 Preheat oven to 180°C (160°C) mark 4. Bake base for 10-15min, until it is a deeper shade of brown and toasty-smelling. Remove and allow to cool.

4 For the filling, whip the cream to soft peaks. Gently fold in mascarpone, sugar, orange and lemon zest and juice and set aside.

5 Once base is cool, spread over cream mixture. Chill until ready to serve.

6 For topping, preheat oven to 200°C (180°C) mark 6. Halve apricots, remove and discard stones and put them in an ovenproof dish cut-side up, then roast for 15-20min until they begin to take colour. Sprinkle over amaretto (if using) and sugar, and scatter flaked almonds over the top. Roast for another 10min, or until almonds are golden and apricots are juicy and bubbling. Allow to cool, or serve hot on top of the cheesecake. Either is good.