Ricotta cheesecakes with roast apricots
Prep time: 30 minsTotal time: 
Ricotta cheesecakes with roast apricots
Baked at a high heat for a brief period, these cheesecakes are light and fluffy at the edges with just-set creamy centres. Roasted apricots cut through the richness
Prep time: 30 minsTotal time: 
Emily Jonzen
Emily Jonzen
Ingredients
- a little oil, to grease
- 150g ricotta, at room temperature
- 75g full-fat soft cheese, at room temperature
- 2 tbsp soured cream
- 1 large egg, at room temperature
- 50g golden caster sugar
- 1 tsp vanilla extract
- ½ tbsp plain flour
- 3 ripe apricots, halved and stoned
- 1 sprig thyme
- 2 tbsp runny honey
- 6 crunchy amaretti biscuits, to serve
Step by step
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Preheat the oven to 220°C, fan 200°C, gas 7. Grease 6 mini ovenproof ramekins (about 75ml capacity) with a little oil and set aside. Or line 6 holes of a muffin tin with silicone or paper cases.
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Put the ricotta, soft cheese and soured cream in a large bowl and beat with an electric whisk until smooth. Beat in the egg, followed by the sugar, vanilla and flour, until well combined and smooth. Divide the mixture among the ramekins (ensure they are no more than three-quarters full) and place on a baking tray, or divide among the holes of the prepared muffin tin. Bake for 8-10 minutes until the edges are set and the middles have a slight wobble. Remove from the baking tray and place on a cooling rack. Once cool, chill for at least 2 hours, or overnight.
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Meanwhile, lower the oven temperature to 190°C, fan 170°C, gas 5. Place the apricots, cut-side up, in a snug-fitting baking dish. Add the thyme sprig, drizzle over the honey and bake for 15-20 minutes, until softened and sticky. Cool to room temperature. Serve spooned over the cooled cheesecakes with the biscuits.
Keep an eye on the cheesecakes after 8 minutes in the oven – they can overcook quickly. You can make the cheesecakes and roast the apricots a day ahead.
