Sicilian Style Apricot Cheesecake
Step 1: Preheat a fan forced oven to 180C.
Step 2: Grease and line a 20cm spring form cake tin, set aside.
Step 3: Using an electric mixer, beat the butter and sugar until thick and pale in colour, this will take approximately 4 minutes.
Step 4: Beat the eggs in, one at a time, ensuring that each one has combined with the mixture before adding the next one.
Step 5: Stir through the ricotta and milk to combine.
Step 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.
Step 7: Pour the cheesecake mixture into the lined cake tin and place 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.
Step 8: Set the fan forced oven to grill on 220C.
Step 9: Cut each apricot in half, removing the stone and placing cut side up onto a baking tray.
Step 10: Place the sugar and Verjuice into a small saucepan over a 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 under the grill for 5 - 7 minutes or until they start to brown. Remove and set aside to cool.
Step 11: To serve, remove the cheesecake from the tin and slide onto a serving platter. Arrange the grilled apricot on the top and sprinkle over the crushed almond crisp.
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.
100g unsalted butter softened
11/4 cups caster sugar
3 large free range eggs
2 cups full cream milk
185g 11/4 cups plain flour sifted
zest of 1 lemon finely grated
60ml 1/4 cup Maggie's Orchard Apricot Jam
You'll need to make: 1 batch Almond Crisp crushed