Prep 35 min
Cook 1 hr
Chill 2 hr
75g unsalted butter
75g amaretti biscuits, finely ground
75g digestive biscuits, finely ground
150g dried apricots, roughly chopped
Orange blossom water, to taste
125g caster sugar
3 tbsp cornflour
2 large eggs, lightly whisked
150ml double cream
Heat the oven to 180C/350F/gas 4. Melt the butter over a low heat, then stir into the amaretti and digestive biscuit crumbs.
Press the mixture firmly into the base of a 20cm round spring form cake tin (I find it’s easiest to use the back of your knuckles/fingers). Bake for 10 minutes, then set aside to cool.
Meanwhile, prepare the fruit layer: put the apricots in a pan along with enough water to cover. Bring to a simmer and cook for 10-15 minutes, until the apricot pieces are plump and tender. Drain thoroughly, then stir in a few drops of orange blossom water, to taste. Spread this over the biscuit base.
In a large bowl, stir the caster sugar and cornflour together, then add the ricotta. Beat until smooth, then whisk in the eggs, double cream and one or two teaspoons orange blossom water, to taste.
Pour this into the tin, over the amaretti base and the apricots, then bake for 50-60 minutes, or until barely set in the centre, and with just the slightest jelly wobble.
As soon as it’s out of the oven, run a knife around the edge of the tin to loosen the sides and minimise the chance of the cheesecake cracking as it cools. Leave to cool completely before chilling for at least two hours. Serve with a few extra amaretti biscuits crumbled on top.