400 g reduced-fat ricotta cheese
250 g light cream cheese
½ cup caster sugar
1 tbsp vanilla essence
8 small fresh apricots quartered
⅓ cup apricot jam warmed
½ cup flaked almonds toasted
- Preheat the oven to 160°C (140°C fan forced). Grease and line a 20cm springform pan. Using an electric mixer, beat the ricotta, cream cheese, sugar and vanilla until smooth. Add egg, beat until combined. Pour into the prepared pan.
- Place apricot quarters on top. Bake for 45-50 min, until just set. Turn off oven. Leave the cheesecake to cool for at least 4 hours in oven with the door ajar. Refrigerate until chilled.
- Remove from the pan and transfer to a serving plate. Brush top and sides with jam. Gently press the flaked almonds onto sides. Serve with reduced fat yoghurt.