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Apricot and Ricotta Cheesecake

by Charlotte Jain (follow)
Dessert (1081)      Cheesecake (70)      Ricotta (67)      Apricots (36)     
A fresh and healthy cheesecake, packed with succulent apricots, for an easy dessert.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Makes: 12 servings


To make the base
250g plain chocolate biscuits, crushed
40g butter, melted

To make the cheesecake filling
250g ricotta cheese
1 egg
3 egg whites
400g vanilla yoghurt
3 tablespoons plain flour
3 tablespoons icing sugar
400g tinned apricots


To make the base

Combine the crushed chocolate biscuits and melted butter.

Lightly grease a springform cake baking tray, or mini tart cases.

Press the chocolate biscuit mixture into the base. Chill in the refrigerator.

To make the filling

Beat the ricotta cheese with an electric mixer to break it up.

Add the egg and beat to combine.

Beat in the egg whites.

Fold in the yoghurt until combined.

Fold through the icing sugar.

Fold in the flour.

Drain the tinned apricots on some kitchen paper.

Chop the apricots into small pieces.

Fold the apricot pieces into the cheesecake filling mixture.

Spread the filling evenly over the cheesecake chocolate bases.

Bake for 20 minutes (for the small tarts shells) or 30-45 minutes (for a full sized cheesecake), or until the cheesecake sets but the centre is still slightly wobbly.

Allow the cheesecake to cool in its tins on a wire rack. Refrigerate to chill.

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