Dessert

Apricot and Ricotta Baked Cheesecake Recipe

Name: Apricot and Ricotta Baked Cheesecake Recipe
Yield: 2
Ingredients: 1/2 cup (110g) caster sugar, plus extra to coat the edges of the dish; 3 free range egg yolks; 250g fresh ricotta; 1 lemon, juiced and zest finely grated; 85g dried apricots, finely chopped; 1/2 cup (75g) self raising flour; 35g flaked almonds

Apricots are the perfect addition to a ricotta-baked cheesecake recipe. It's got a classic creaminess and the odd bite of zest complements it.

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