Apricot & ricotta torte

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• jac_sd

  07 January 2008

  jac_sd commented on this recipe

  ... although I had to bake it 75 mins instead of 50 after I added the apricots and cheese

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• Karina

  09 March 2008

  Karina rated and commented on this recipe

  

  A lovely version of cheesecake. The cake was perfectly cooked in the time stated, I did use a fan oven, maybe that makes a difference to the cooking times. Anyway, very nice and simple to make.

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• growlingtum

  04 September 2008

  growlingtum commented on this recipe

  This was really delicious and my guests loved it. My tin was too small at 20cm so I decided to use a 24cm ceramic flan dish which unfortunately wasn't deep enough and I wasn't able to get all the cheese mixture in. The picture makes the torte look flatter than it actually is.

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• Mo B

  20 January 2009

  Mo B commented on this recipe

  As previously mentioned definitely needs the 24cm tin, and yes it is larger than the picture would have you believe. Peaches on offer (4 tins for £!) so used instead of apricots and ample cheese mix to cover them despite larger size. Needed 20 mins longer in 2nd cooking stage to achieve the golden finish mentioned, not a quick cook and oven on for what seemed an endless time. Would describe it as a baked cheesecake rather than a torte, but an attractive sweet, looks great for a dinner party but far too bland for my taste. Would add almond essence to base, 2 tsps of vanilla to cheese mix and serve a liqueur based coulis to pep it up

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• Mo B

  20 January 2009

  Mo B rated this recipe

  

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http://www.bbcgoodfood.com/recipes/2110/

http://www.bbcgoodfood.com/recipes/2110/

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Ingredients

FOR THE BASE

• 100g butter , cut into cubes
• 100g ground almonds
• 100g self-raising flour
• 100g golden caster sugar
• 1 large egg

FOR THE TOPPING

• 250g tub ricotta cheese
• 2 large eggs
• 6 tbsp soured cream
• 50g golden caster sugar
• 1 tsp vanilla extract
• 8 small apricots , halved and stoned (or use canned)
• icing sugar for dusting

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Difficulty and servings

Serves 8

Preparation and cooking times

Ready in 1 hour 50 minutes

Ingredients

FOR THE BASE

• 100g butter , cut into cubes
• 100g ground almonds
• 100g self-raising flour
• 100g golden caster sugar
• 1 large egg

FOR THE TOPPING

• 250g tub ricotta cheese
• 2 large eggs
• 6 tbsp soured cream
• 50g golden caster sugar
• 1 tsp vanilla extract
• 8 small apricots , halved and stoned (or use canned)
• icing sugar for dusting

414 kcalories, protein 11g, carbohydrate 38g, fat 26 g, saturated fat 11g, fibre 3g, sugar 21g, salt 0.54 g

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