Apricot & ricotta torte

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Sara Buenfeld

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Recipe by Sara Buenfeld

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1. Preheat the oven to fan 140C/conventional 160C/gas 3. Tip all the ingredients for the base, except for the egg, into a food processor and blend until like breadcrumbs. Add the egg and blend again to make a paste. Scrape onto the base of a greased 24cm loose-bottomed springform tin, spread with a spatula then bake for 25 minutes until risen and just set.
2. Meanwhile beat the ricotta in a bowl with the eggs, soured cream, sugar and vanilla, then when the base has had its 25 minutes, take it out of the oven. Quickly scatter the apricots over the base and pour the cheese mixture on top. Return to the oven for 50 minutes more until the mixture has set and is starting to turn golden round the edges.
3. Run a knife round the cake to release it from the sides of the tin then cool and chill. You can make this a day ahead.
4. Transport the tin covered with cling film or foil, then turn out and dust with icing sugar when you get there.

414 kcalories, protein 11g, carbohydrate 38g, fat 26 g, saturated fat 11g, fibre 3g, salt 0.54 g

Latest comments and suggestions

• jac_sd

  07 January 2008

  jac_sd commented on this recipe

  ... although I had to bake it 75 mins instead of 50 after I added the apricots and cheese

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• Karina

  09 March 2008

  Karina rated and commented on this recipe

  

  A lovely version of cheesecake. The cake was perfectly cooked in the time stated, I did use a fan oven, maybe that makes a difference to the cooking times. Anyway, very nice and simple to make.

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• growlingtum

  04 September 2008

  growlingtum commented on this recipe

  This was really delicious and my guests loved it. My tin was too small at 20cm so I decided to use a 24cm ceramic flan dish which unfortunately wasn't deep enough and I wasn't able to get all the cheese mixture in. The picture makes the torte look flatter than it actually is.

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Ingredients

FOR THE BASE

• 100g butter , cut into cubes
• 100g ground almonds
• 100g self-raising flour
• 100g golden caster sugar
• 1 large egg

FOR THE TOPPING

• 250g tub ricotta cheese
• 2 large eggs
• 6 tbsp soured cream
• 50g golden caster sugar
• 1 tsp vanilla extract
• 8 small apricots , halved and stoned (or use canned)
• icing sugar for dusting

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Serves 8

Preperation and cooking times

Ingredients

FOR THE BASE

• 100g butter , cut into cubes
• 100g ground almonds
• 100g self-raising flour
• 100g golden caster sugar
• 1 large egg

FOR THE TOPPING

• 250g tub ricotta cheese
• 2 large eggs
• 6 tbsp soured cream
• 50g golden caster sugar
• 1 tsp vanilla extract
• 8 small apricots , halved and stoned (or use canned)
• icing sugar for dusting

414 kcalories, protein 11g, carbohydrate 38g, fat 26 g, saturated fat 11g, fibre 3g, salt 0.54 g

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