Coconut And Apricot Cheesecake

Ingredients

• 100g dried apricot diced
• ¼ cup water
• 300g low-fat ricotta
• 250g low-fat cream cheese
• 4 eggs
• ½ cup caster sugar
• 100g plain sweet biscuits
• 50g ground almond
• 60g butter, melted
• 1 pack Ayam Brand™ Coconut Milk 200ml or 1 can Ayam Brand™ Light Coconut Cream 270ml
• 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.