Home » Ricotta cheesecake with honey apricot Compote

Ricotta cheesecake with honey apricot Compote

by Ada Parisi
5 min read

Another cheesecake, This time with ricotta cream and a yummy apricot Compote, honey and almonds. I can say? I am passionate about this simple but tasty sweet, offering endless variations based on cookies, the ingredients of the cream and fruit that you put. This is a very popular summer and, Since the period of apricots takes very little, If you find them you can try it with peaches, that will accompany us until September.

Ingredients for a cake pan of about 22 cm:

  • 250 grams of Digestive biscuits
  • 150 grams of butter
  • 120 grams of brown sugar
  • a pinch of salt

for cream

  • 500 grams of fresh ricotta
  • 150 grams of sugar
  • 3 whole eggs
  • 100 grams of cream
  • 20 grams of corn starch
  • the juice of half a lemon
  • 1 teaspoon natural vanilla extract
  • a pinch of salt

for compost

  • 600 grams of apricots or peaches
  • the juice of half a lemon
  • honey as required
  • toasted almond flakes as required

Preheat the oven to 180 degrees static. Go to the mixer and brown sugar cookies until you have completely crumbled. Melt the butter in a pan and add to cookies to obtain a homogeneous mixture. Grease the baking tray, pour in the mixture and smooth it on the bottom and sides with a spatula, making it adhere well. Place the dish in the fridge for about an hour. Sieve the ricotta.

In a bowl, whisk the eggs with sugar and vanilla until mixture is smooth, Add the ricotta slowly, so that no lumps. And then, stirring constantly, Add the lemon juice, the starch, salt and cream. Pour the cream into the Pan and bake at 180 degrees for 30 minutes. Then turn down the oven to 160 degrees and cook for another 30 minutes. Allow to cool.

For compost: wash and slice the apricots. Put them in a saucepan with the lemon juice and heat over medium heat, adding honey slowly until you reach the desired sweetness. Cook until thick, then allow to cool a Compote formed. Pour the composed of frutra on the cake and let it sit the cheesecake at least two hours before serving, Sprinkle the surface of toasted almond flakes.

THE PAIRING: Ecru, produced by azienda siciliana Firriato, is our combination chosen for this cheesecake. A dessert wine Igt (alcohol 14% ABV.), produced from grapes Raisins and Malvasia, that smells of candied oranges, peaches, dried figs and delicate on the palate, sweet and soft. The perfect combination with this sweet.

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April July 30, 2013 - 03:37

Wow!!! This cheesecake looks so amazing . . . made my mouth water! Wish I had a slice!

Sicilians creative in the kitchen July 30, 2013 - 10:00

Thanks April and welcome! I wish you would have a slice!!! ADA

Valentina July 26, 2013 - 21:42

Mammamia, ADA, it's to be fainted 😛 Stragolosa, elegant and beautiful! Congratulations, I embrace you and I wish you a lovely weekend :**

Sicilians creative in the kitchen July 26, 2013 - 23:11

Hello Vale! Told by one who makes amazing masterpieces me the sign! A big kiss and good weekend!

Javier Rodriguez July 26, 2013 - 20:23

A que llamas “galletas digestivas” ? The cream in que te refieres es crena de leche? (born)

UN saludo desde Argentina!

Sicilians creative in the kitchen July 26, 2013 - 23:16

OLA, Bienvenida! Las galletas son pedazos de granos integrales or digestivas galletas en el interior. El interior esta relleno de crema batida con crema de queso y huevos. Hello, ADA!!!!

Erica Of Paul July 26, 2013 - 16:47

Right now I'm venturing into a similar preparation… and I read this your proposal….. ADA cara, is an enchantment!!!!

Sicilians creative in the kitchen July 26, 2013 - 16:57

Hello Erica! your will surely beautiful and delicious! I can't wait to see it…

Embroidery shortbread July 26, 2013 - 11:55

This cake is a blast, has beautiful ideas and perform always perfectly. A hug Manu.

Sicilians creative in the kitchen July 26, 2013 - 12:30

Thanks Manu! Coming from you is an honor…A hug, ADA

Enrica July 25, 2013 - 23:21

I love cheesecake and your story just makes me throat, have you ever tried to bake the cheesecake less and keep it more in the fridge before eating? Try it and see that it will still be smoothest…I'm so glad to have discovered your nice blog, I have already marked the recipe of eggplant meatballs 😉

Sicilians creative in the kitchen July 26, 2013 - 12:31

Hi Enrica, and welcome! I'll try to do as you say and let me see, Thanks! And you try the meatballs, I swear that it's worth it! A hug, ADA


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