Baked ricotta cheesecake with saffron apricots

At long last, a killer cheesecake recipe that isn't too bad for you and a real joy to make. It's so simple. I don't make cheesecake often and I've been meaning to try this recipe out for ages. It's from an old edition of Delicious and looks divine, tastes better and is gluten free.  No story tonight - just a fabulous recipe.

From Delicious magazine, Issue 54, October 2006, page 116

Ingredients:

250g dried apricots

2 tbsp brandy or sweet wine (I used brandy)

1/2 tsp saffron threads

1 1/3 cup (295 g) caster sugar

1 kg low-fat fresh ricotta

1/2 cup lemon curd

1 tsp vanilla extract

grated zest of 1 lemon

40g cornflour

4 eggs, lightly beaten

1 cinnamon quill

6 cardamom pods, bruised

Icing sugar, to dust

Preheat the oven to 170º C. Grease a 20 cm spring form cake pan.

Combine the apricots in a bowl with the brandy and saffron, then stand for one hour. I stood them at room temp and used a little more brandy.

Meanwhile, place 1/3 cup caster sugar in a food processor with the ricotta, lemon curd (I used bought stuff because I was feeling lazy), vanilla, lemon zest and cornflour, and pulse to combine Add eggs and process until smooth. I actually used a mixer because I don't have a processor and it worked just fine. 

Pour the mixture into the prepared pan and smooth the top, then tap several times on the bench top to remove any air bubbles. Place in the oven and bake for 40-45 minutes until the top is golden and a skewer inserted into the oven comes out clean. (took closer to an hour for me, so keep an eye on it) Turn off the oven, leave the door slightly ajar, then leave the cheesecake to cool completely. 

Meanwhile, place the remaining 1 cup sugar in a pan with 1 1/4 cups cold water (310ml). Stir over low heat until the sugar dissolves, then add cinnamon, cardamom and apricot mixture. Simmer over low heat for 15 minutes.  Transfer the apricots to a bowl, then increase the heat to medium-high and simmer syrup until thickened. (Keep an eye on it, stir regularly and don't let it burn). Pour the syrup over the apricots and cool completely.

Dust the cake with icing sugar, slice and serve with apricots and syrup.