- 100g dried apricot diced
- 1/4 cup water
- 300g low-fat ricotta
- 250g low-fat cream cheese
- 4 eggs
- 1/2 cup caster sugar
FOR THE BASE
- 100g plain sweet biscuits
- 50g ground almond
- 60g butter, melted
- 1/2 pack Ayam Brand™ Coconut Milk 200 ml
Before starting, pre-heat your oven to 180oC. For the cheese cake, use a 22cm spring form tin for baking. Line the base and sides with baking paper before baking so that it will be easier to remove the cheesecake.
Combine apricots and water in a small saucepan and put it to boil.
Once boiling, remove the saucepan from heat and let it cool down on the side. It allows the apricot to get a bit of softness. For the base of the cheese cake, crush the sweet biscuits using a food processor. Add the ground almond and the melted butter onto it and mix well together using a spatula.
Press the crushed biscuit mixture evenly over base of the prepared tin. Once that is done, combine ricotta, cream cheese, coconut cream, eggs and sugar in food processor, blend until you get a smooth texture. Out of the processor, stir in the apricot mixture, then pour it gently over the biscuit base and place
the tin on a baking tray.
Put the cheesecake to bake for 30 minutes at 180oC then reduce the oven heat to 150oC for a about another hour, until it is just firm in the middle of the cake.
Allow cheese cake to cool before to put it in the fridge. Serve it cold.