Sicilian Style Apricot Cheesecake Recipe

Name: Sicilian Style Apricot Cheesecake Recipe
Yield: 12
Ingredients: [HEADING]Cheesecake[/HEADING]; 100g unsalted butter, softened; [QTY1 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; [HEADING]Grilled Apricots[/HEADING]; 500g ripe fresh apricots; 1/4 cup (55g) caster sugar; 1/4 cup (60ml) Maggie Beer Verjuice; [HEADING]To Serve[/HEADING]; 1 batch [URL]Almond Crisp|https://www.maggiebeer.com.au/pages/recipes/almond-crisp[/URL], lightly crushed; [TIP]Note: We often use grams in baking recipes which help to ensure greater accuracy and consistency in measurements.[/TIP]