SOURED CREAM CHEESECAKE WITH HONEYED MIXED FRUITS AND NUTS

Preparation Method :

• Preheat oven to 180°C / 350°F / gas mark 4.
• The Crust: Grease a 9-inch spring form tin and line sides with baking parchment. Crush digestive biscuits until fine crumbs.
• Mix crumbs with melted butter, then press mixture over the base. Chill for 10-12 minutes.
• The Cheesecake: Mix ricotta with half the sugar, then beat in eggs one at a time, followed by vanilla. Pour this mixture over the crust and place pan on a baking tray. Bake for 40-45 minutes.
• Remove cheesecake from oven and allow to stand for 5 minutes. Stir remaining sugar into soured cream and pour over cheesecake.
• Bake for another 5 minutes, then remove and allow to cool in pan. Chill until ready to serve.
• Honeyed Mixed Dried Fruits: Put mixed dried fruits in a pan with maple syrup, lemon juice and pecans. Heat gently until maple syrup melts.
• Cut cheesecake into slices and serve with the apricots spooned over. Serve it warm or cold.