Serves: 10-12
Ingredients:
500g Scotch Finger biscuits
½ cup almond meal
190g unsalted butter, melted and cooled
500g ricotta
400g softened cream cheese
1 ½ cups caster sugar
¼ cup yuzu juice
1 tsp vanilla extract
1 tbsp cornflour
5 eggs, at room temperature
600ml thickened cream, whipped to stiff peaks
Store-bought sesame snaps, roughly chopped to serve
Blistered Apricots
8 apricots, halved and stoned
¼ cup caster sugar
2 tbsp yuzu juice, extra
Method:
- Place the Scotch Finger biscuits, almond meal and ¼ tsp salt in the bowl of a food processor and process until coarsely chopped. Add the butter and process to combine.
- Press the biscuit mixture into the base and sides of a lightly greased 22cm springform (base measurement) cake tin lined with non-stick baking paper. Refrigerate for 1 hour. Wrap the outside of the tin with 3 layers of foil.
- Preheat oven to 180°C (160°C fan forced). Place the ricotta, cream cheese, caster sugar, yuzu juice and vanilla in a food processor and process until smooth.
- Place the cornflour and 1 tbsp water in a small bowl and mix until smooth. Add the cornflour mixture and the eggs to the filling and process to combine.
- Pour into the biscuit base and gently tap to remove any air bubbles. Place in a deep-sided roasting tray and fill halfway with boiling water.
- Place in the oven and bake for 1 hour 15 minutes, or a gentle wobble. Turn oven off and allow cake to stand in the oven for a further 25 minutes.
- Remove from oven and water bath and set aside to cool to room temperature. Refrigerate until cold.
- To make the blistered apricots, preheat grill on the oven. Place apricots, cut-side up on a large baking tray lined with foil. Sprinkle with the caster sugar and drizzle with yuzu juice. Place under the grill and cook for 3-4 minutes, or until blistered and syrupy.
- Top the cheesecake with whipped thickened cream and sesame snap biscuits. Serve with apricots and their syrup from grilling.
