Ingredients
Cheesecake
100g unsalted butter, softened
[QTY1[/QTY] 1/4 cups (330g) caster sugar
3 free range eggs
350g ricotta
2 cups (500ml) full cream milk
185g plain flour, sifted
1 lemon, zested
1/4 cup (60ml) Maggie Beer Apricot Jam
Grilled Apricots
500g ripe fresh apricots
1/4 cup (55g) caster sugar
1/4 cup (60ml) Maggie Beer Verjuice
To Serve
1 batch Almond Crisp, lightly crushed
Note: We often use grams in baking recipes which help to ensure greater accuracy and consistency in measurements.
Cheesecake
100g unsalted butter, softened
[QTY1[/QTY] 1/4 cups (330g) caster sugar
3 free range eggs
350g ricotta
2 cups (500ml) full cream milk
185g plain flour, sifted
1 lemon, zested
1/4 cup (60ml) Maggie Beer Apricot Jam
Grilled Apricots
500g ripe fresh apricots
1/4 cup (55g) caster sugar
1/4 cup (60ml) Maggie Beer Verjuice
To Serve
1 batch Almond Crisp, lightly crushed
Note: We often use grams in baking recipes which help to ensure greater accuracy and consistency in measurements.
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Methods
Prep time: 25 mins / Cook time: 1 hour 10 mins.
METHOD
Cheesecake
1
Preheat a fan forced oven to 180°C.
2
Grease and line a 20cm spring form cake tin, set aside.
3
Using an electric mixer, beat the butter and sugar until thick and pale in colour, this will take approximately 4 minutes.
4
Beat the eggs in, one at a time, ensuring that each one has combined with the mixture before adding the next one.
5
Stir through the ricotta and milk to combine.
6
Add the sifted flour and lemon zest to the mixture and fold through to combine well. Spoon in the Apricot Jam and stir once or twice to form a ripple through the mixture.
7
Pour the cheesecake mixture into the lined cake tin and place it onto a baking tray. Place into the preheated oven and bake for 55 - 60 minutes or until golden and set but with a slight wobble in the centre. Remove from the oven and place onto a wire rack to cool to room temperature.
Grilled Apricots
8
Change the fan forced oven to grill on 220°C.
9
Cut each apricot in half, removing the stone and placing the cut side up onto a baking tray.
Maggie's tip: Maggie likes to replace ¼ cup of milk with ¼ cup Tokay or Brandy which teams perfectly with the apricots. Same process can be followed.
10
Place the sugar and Verjuice into a small saucepan over high heat. Bring to the boil and allow to cook for 3 minutes to form a sugar syrup. Brush the syrup over the apricots and place it under the grill for 5 - 7 minutes or until they start to brown. Remove and set aside to cool.
To Serve
11
Remove the cheesecake from the tin and slide it onto a serving platter. Arrange the grilled apricot on the top and sprinkle over the crushed almond crisp.
Note: Maggie Beer Apricot Jam is exclusively available at her Farm Shop in the Barossa. Her other jams would work wonderfully in this recipe also.
Note: If you increase the serving size of this recipe, be sure to use a larger tin and adjust the cooking time accordingly. A bigger volume takes longer to cook through evenly and thoroughly.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Prep time: 25 mins / Cook time: 1 hour 10 mins.
METHOD
Cheesecake
1
Preheat a fan forced oven to 180°C.
2
Grease and line a 20cm spring form cake tin, set aside.
3
Using an electric mixer, beat the butter and sugar until thick and pale in colour, this will take approximately 4 minutes.
4
Beat the eggs in, one at a time, ensuring that each one has combined with the mixture before adding the next one.
5
Stir through the ricotta and milk to combine.
6
Add the sifted flour and lemon zest to the mixture and fold through to combine well. Spoon in the Apricot Jam and stir once or twice to form a ripple through the mixture.
7
Pour the cheesecake mixture into the lined cake tin and place it onto a baking tray. Place into the preheated oven and bake for 55 - 60 minutes or until golden and set but with a slight wobble in the centre. Remove from the oven and place onto a wire rack to cool to room temperature.
Grilled Apricots
8
Change the fan forced oven to grill on 220°C.
9
Cut each apricot in half, removing the stone and placing the cut side up onto a baking tray.
Maggie's tip: Maggie likes to replace ¼ cup of milk with ¼ cup Tokay or Brandy which teams perfectly with the apricots. Same process can be followed.
10
Place the sugar and Verjuice into a small saucepan over high heat. Bring to the boil and allow to cook for 3 minutes to form a sugar syrup. Brush the syrup over the apricots and place it under the grill for 5 - 7 minutes or until they start to brown. Remove and set aside to cool.
To Serve
11
Remove the cheesecake from the tin and slide it onto a serving platter. Arrange the grilled apricot on the top and sprinkle over the crushed almond crisp.
Note: Maggie Beer Apricot Jam is exclusively available at her Farm Shop in the Barossa. Her other jams would work wonderfully in this recipe also.
Note: If you increase the serving size of this recipe, be sure to use a larger tin and adjust the cooking time accordingly. A bigger volume takes longer to cook through evenly and thoroughly.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Burnt Fig Jam 285g
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