- 110g plain flour
- ¼ tsp ground cinnamon
- pinch ground nutmeg
- 75g sugar
- 80g butter, melted
- ½ tsp vanilla extract
- 45g roasted hazelnuts, chopped coarsely
- 80g apricot jam, warmed and strained
- 1 vanilla bean
- 250g cream cheese (preferably Philadelphia)
- 500g ricotta
- 2 tbsp lemon juice
- 150g sugar
- 2 eggs
Sift flour, spices and sugar into medium bowl; stir in butter, extract and nuts. Mix all ingredients well.
Grease 24cm springform cake tin, line it with baking paper. Preheat oven to 180C.
Press mixture over base of tin. Refrigerate for 30min. Bake about 20min or until browned lightly.
Spread with apricot jam. Reduce oven temperature to 150C.
Make filling by splitting vanilla bean in half lengthways; scrape send into medium bowl. Add cream
cheese and ricotta, juice and half the sugar. Beat with electric mixer until combined.
Beat remaining sugar and eggs in a small bowl for about 5mins or until thick and creamy. Accurately
fold into cheese mixture and mix well, ensuring there are no lumps.
Pour filling into tin, even the surface with offset palette knife. Bake for about 35mins. The cheesecake
should be a little wobbly in the centre. Cool in oven with door ajar.
Refrigerate cake 3 hours or overnight. Serve with cream, if desired.