1 tbsp butter, for greasing
2 tbsp sugar
½ cup caster sugar
6 egg yolks
500 g low-fat ricotta
finely grated zest of 2 oranges
¼ cup orange juice
1 tsp vanilla extract
½ tsp almond essence
1 cup dried apricots, finely diced
½ cup self-raising flour
¼ cup slivered almonds
icing sugar, to dust
- Preheat oven to 180°C. Grease 6-8 ramekins or heatproof cups with butter. Spoon in sugar and shake to coat base and sides, discarding any excess.
- In a mixing bowl or electric mixer beat caster sugar and egg yolks together until thick and creamy. Fold through ricotta, orange zest, orange juice, vanilla extract and almond essence. Mix apricots through the flour (this stops them sinking into the mixture), then fold the flour and apricots into the ricotta mixture.
- Divide mixture between prepared ramekins or cups and scatter slivered almonds on top. Bake for 25-35 minutes or until the tops bounce back when pressed and a skewer inserted in the centre comes out clean.
- Allow cheesecakes to cool for 10 minutes before removing from the oven. Cover and chill for at least 2 hours before serving. They will keep for up to 24 hours in the fridge. Dust with icing sugar to serve.