No bake apricot and ricotta cheesecake

No bake apricot and ricotta cheesecake
 
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This recipe was uploaded
by eakonom

 
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Ingredients

Ingredients
Method
 
  • 285g ricotta
  • 75g plain biscuits
  • 50g butter
  • 12 ripe apricots
  • 180ml natural yoghurt
  • 5 tablespoons of sugar
  • grind of half a lemon
  • 1 tablespoon of lemon juice
To start put the biscuits in a freezer bag, seal removing any air and roll over with a rolling pin until you end up with crumbs. Heat the butter until melted and mix with the biscuits crumbs. Transfer to a dish that you want to serve the cheesecake in and press down with a spoon to create the base layer. Cut the apricots in half, remove the pips and arrange round side up on top op of the biscuits layer. Mix the ricotta with the sugar until well combined then add the yoghurt, lemon grind and the lemon juice. Spread the ricotta mixture on top of the apricots and refrigerate for at least 2 hours.

Enjoy as much as you like!

No bake apricot and ricotta cheesecake

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alt

This recipe was uploaded by eakonom

 
 
This recipe was made for our French couch surfing friend who decided to leave Malta unexpectedly. We made her a little leaving party on the beach and the cheesecake turned out to be the main attraction of the evening.

Method


To start put the biscuits in a freezer bag, seal removing any air and roll over with a rolling pin until you end up with crumbs. Heat the butter until melted and mix with the biscuits crumbs. Transfer to a dish that you want to serve the cheesecake in and press down with a spoon to create the base layer. Cut the apricots in half, remove the pips and arrange round side up on top op of the biscuits layer. Mix the ricotta with the sugar until well combined then add the yoghurt, lemon grind and the lemon juice. Spread the ricotta mixture on top of the apricots and refrigerate for at least 2 hours.

Enjoy as much as you like!
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