Apricot & ricotta torte

Although this looks like a cheesecake, it tastes much, much lighter

  • Ready in 1 hour 50 minutes
  • Serves 8
  • More effort

Nutrition per serving

  • kcal 414
  • fat 26g
  • saturates 11g
  • carbs 38g
  • sugars 21g
  • fibre 3g
  • protein 11g
  • salt 0.54g


  • 100g butter, cut into cubes
  • 100g ground almonds
  • 100g self-raising flour
  • 100g golden caster sugar
  • 1 large egg
  • 250g tub ricotta cheese
  • 2 large eggs
  • 6 tbsp soured cream
  • 50g golden caster sugar
  • 1 tsp vanilla extract
  • 8 small apricots, halved and stoned (or use canned)
  • icing sugar for dusting


  1. Preheat the oven to fan 140C/conventional 160C/gas 3. Tip all the ingredients for the base, except for the egg, into a food processor and blend until like breadcrumbs. Add the egg and blend again to make a paste. Scrape onto the base of a greased 24cm loose-bottomed springform tin, spread with a spatula then bake for 25 minutes until risen and just set.

  2. Meanwhile beat the ricotta in a bowl with the eggs, soured cream, sugar and vanilla, then when the base has had its 25 minutes, take it out of the oven. Quickly scatter the apricots over the base and pour the cheese mixture on top. Return to the oven for 50 minutes more until the mixture has set and is starting to turn golden round the edges.

  3. Run a knife round the cake to release it from the sides of the tin then cool and chill. You can make this a day ahead.

  4. Transport the tin covered with cling film or foil, then turn out and dust with icing sugar when you get there.

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