Ricotta cheesecake with honey apricot Compote

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. Switch the biscuits and brown sugar to the mixer until 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.