Silky Baked Apricot Ricotta Cheesecake! (gluten free too!!)
  • 1 kg of fresh Ricotta ( I sometimes use the reduced fat ricotta when I am thinking of my hips ;-)
  • 4 eggs (lightly beaten)
  • 100 g of a good quality apricot jam ( about 3 large tablespoons)
  • 40 g of cornflour ( make sure it is gluten free)
  • 1 teaspoon of vanilla
  • ⅓ cup of caster sugar
  1. Preheat oven to 170 C and line the base of a springform cake pan with baking paper.
  2. In a mixer place in the Ricotta, ⅓ cup of sugar, vanilla, cornflour and apricot jam.
  3. Pulse in the mixer till combined.
  4. Then add in the eggs, one at a time, through the feed tube and mix till smooth
  5. Pour the mixture into the springform pan and smooth the top. Tap several times on the bench to make sure there are no air bubbles.
  6. Put in the oven and bake for 40-45 mins until the top is golden and a skewer comes out clean from the cheesecake.
  7. The tip to this is to: Turn off the oven and leave the oven door ajar and leave the cake to cool completely in the oven. Then put it in the fridge to chill. It is best eaten cold!
Recipe by Sparkles in the Everyday! at