Dessert

Cantabrian cheesecake

Name: Cantabrian cheesecake
Yield: 8
Ingredients: 100g unsalted butter, softened; 1 1/2 cups (330g) raw caster sugar; 3 large eggs; 1 vanilla bean, split, seeds scraped; 300g ricotta cheese; 2 cups (500ml) milk; 1 1/4 cups (185g) plain flour; Finely grated zest of 1 lemon; 400g apricots, halved, stones removed; 1/2 cup (125ml) Pedro Ximenez (Spanish sweet sherry); 1/4 cup (90g) honey; 2 rosemary sprigs, leaves picked

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by Jamie Oliver

Food legend, influencer, activist, Naked Chef, delicious. contributor

Jan 18, 2016

Cheesecake with an apricot twist, the flavours of the food gods

100g unsalted butter, softened
1 1/2 cups (330g) raw caster sugar
3 large eggs
1 vanilla bean, split, seeds scraped
300g ricotta cheese
2 cups (500ml) milk
1 1/4 cups (185g) plain flour
Finely grated zest of 1 lemon
400g apricots, halved, stones removed
1/2 cup (125ml) Pedro Ximenez (Spanish sweet sherry)
1/4 cup (90g) honey
2 rosemary sprigs, leaves picked

Method

1.

Preheat the oven to 180°C. Grease a 20cm springform cake pan and line the base with baking paper. Place pan on a baking tray.
2.

Using electric beaters, beat the butter for 2 minutes or until pale. Add the sugar and beat until thick and pale. Beat in the eggs, 1 at a time, beating well after each addition. Stir through the vanilla seeds, ricotta, milk and a pinch of salt. Fold in flour and lemon zest. Pour into pan and bake on tray for 60 minutes or until golden and set but with a slight wobbly in the centre. Chill in the pan for 2 hours.
3.

Increase oven to 220°C. Place apricots, cut-side up, in a snug ovenproof dish. Drizzle over sherry and honey, then scatter over rosemary. Roast for 20-25 minutes, basting a couple of times with the syrup.
4.

Serve cheesecake topped with apricots and drizzled with syrup.