Servings:
8
Prep time:
30
Cooking time:
60
INGREDIENTS
- - 250 g Spelled Shortbread Biscuits
- - 150 g Dark Chocolate
- - 6 tablespoons honey millefiori
- For the stuffing:
- - 400 g sheep ricotta
- - 200 g robiola cheese
- - 2 eggs
- - 250 g apricots
- - 50 g Maple Syrup
- - 2 tablespoons potato starch
- For the topping:
- - 500 g apricots
- - 50 g Maple Syrup
- - 1 lemon
INSTRUCTIONS
- Line a 22cm diameter springform pan with baking paper on both the bottom and around the edge.
- Melt the chocolate in a bain-marie. Chop the biscuits finely in the mixer and mix them with the melted chocolate and honey. Spread the mixture of biscuits and chocolate into the mold covering both the edges and the bottom, then transfer it in the refrigerator to harden for at least 30 minutes.
- Cut the apricots into regular pieces. Mix the ricotta with the robiola, the maple syrup, the eggs and the starch in a bowl. Form a homogeneous cream and lastly add the apricots.
- Spread the filling into the pan and bake at 180 ° C for 45-50 minutes. Turn off the oven, open the oven door but keep the cake inside. After 30 minutes remove the cheesecake from the oven leaving it in the pan.
- Cut the apricots for th toping into small pieces while the cake is in the oven, then cook with the maple syrup and lemon juice for about 20 minutes. Once cooked, blend them to get a compote. Let it cool down.
- Form the last layer of the cheesecake with the apricot compote. Let the cake cool completely before removing the springform, and store it in the fridge.
