Apricot & ricotta torte

Apricot & ricotta torte

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(2 ratings)

Ready in 1 hour 50 minutes

More effort

Serves 8
Although this looks like a cheesecake, it tastes much, much lighter

Nutrition and extra info

Nutrition:

  • kcal414
  • fat26g
  • saturates11g
  • carbs38g
  • sugars21g
  • fibre3g
  • protein11g
  • salt0.54g
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Ingredients

    For the base

    • 100g butter, cut into cubes
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 100g ground almond
    • 100g self-raising flour
    • 100g golden caster sugar
    • 1 large egg
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    For the topping

    • 250g tub ricotta cheese
      Ricotta

      Ricotta

      ree-cot-a

      Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

    • 2 large egg
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 6 tbsp soured cream
    • 50g golden caster sugar
    • 1 tsp vanilla extract
    • 8 small apricot, halved and stoned (or use canned)
      Apricots

      Apricot

      ay-pree-kot

      A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

    • icing sugar for dusting

    Method

    1. Preheat the oven to fan 140C/conventional 160C/gas 3. Tip all the ingredients for the base, except for the egg, into a food processor and blend until like breadcrumbs. Add the egg and blend again to make a paste. Scrape onto the base of a greased 24cm loose-bottomed springform tin, spread with a spatula then bake for 25 minutes until risen and just set.

    2. Meanwhile beat the ricotta in a bowl with the eggs, soured cream, sugar and vanilla, then when the base has had its 25 minutes, take it out of the oven. Quickly scatter the apricots over the base and pour the cheese mixture on top. Return to the oven for 50 minutes more until the mixture has set and is starting to turn golden round the edges.

    3. Run a knife round the cake to release it from the sides of the tin then cool and chill. You can make this a day ahead.

    4. Transport the tin covered with cling film or foil, then turn out and dust with icing sugar when you get there.

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    Comments (4)

    mbennett's picture
    2

    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

    tastytitbits's picture

    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.

    kassis's picture
    4

    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.

    jacomiendrent's picture

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

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