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Continental Apricot Cheesecake

Serves 12


  • 1 cup Australian skim milk
  • 3 eggs, separated
  • 500g Australian continental-style cottage cheese
  • 250g Australian ricotta cheese
  • 1/2 cup caster sugar
  • gratd rind 1 lemon
  • 2 tablespoons lemon juice
  • 1/2 cup chopped dried apricots
  • 1/3 cup apricot jam
Download Recipe (PDF)


  1. Whisk milk and egg yolks together over boiling water until mixture thickens enough to coat the back of wooden spoon. Remove from heat, add cottage cheese, ricotta, sugar, lemon rind, juice and apricots and beat until smooth. Beat egg whites until stiff and fold into mixture. Pour into a buttered and lined 18cm springform pan and bake at 160°C for 45 minutes. Turn off the heat and allow to cool in the oven. Heat jam until runny and spread over top of cheesecake. Refrigerate until set.


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