It’s in my enthusiastic nature to speak in hyperbole. But in the case of this cheesecake idea the hype is totally justified.
Seriously you get all the creamy cheesy goodness of a cheesecake WITHOUT having to mix or bake a single thing (unless you count roasting some almonds as baking).
I adore the combo of apricot jam and almonds because I have lots of nostalgia for apricot jam made with my Pops home grown apricots.
Nothing to do with how good it tastes ;).
But as always you can play around with the nut and fruit combos.
Think Strawberry & Macadamia, Raspberry & Hazelnut, Blackberry & Walnut. Maple Syrup & Pecan. Honey & Peanut.
Ingredients
- 3-4 tablespoons smooth ricotta
- 1-3 teaspoons apricot jam
- small handful roast almonds
Instructions
- Place ricotta in a small bowl.
- Stir in jam or dollop it on top.
- Scatter with almonds.
Variations & Substitutions
dairy-free – replace ricotta with your favourite dairy-free yoghurt. Like my cashew yoghurt.
different nuts – use any roast nut that takes your fancy.
no ricotta – you can make a chunkier version using cottage cheese. Greek yoghurt will also work.
deli ricotta – if you can only get the firmer ricotta from the deli instead of the creamy smooth ricotta in a tub – just puree the deli ricotta with a little cream to make it smoother before using as per the recipe.
nut-free – roast seeds of any kind will give you the crunch or try some toasted croissant or brioche crumbs or any crumbled sweet cookie..
chocolate – use nutella or serve with grated chocolate sprinkled over.
Waste Avoidance Strategy
ricotta – in a sealed tub it usually has a shelf life of a few weeks in the fridge. If in an opened container, will only keep for a few days so use for another meal or freeze.
jam and nuts – keep in the pantry.
Problem Solving Guide
bland – more jam.
too dry – did you use the creamy ricotta from a tub (not the deli ricotta in a basket) no dramas – just mash in some cream to moisten.
Prep Ahead
Yes! Just prepare as per the recipe. Either keep at room temperature if it’s only a few hours before serving or refrigerate if longer. Then to serve, bring back to room temperature or you can eat it chilled.