No Bake Apricot Cheesecake - cooking recipe

Ingredients

340 g Amarettini biscuits, 300g crushed, 40g whole for decoration
200 g butter, melted
500 g ricotta
1 kg quark
1 tbsp vanilla extract
150 g icing sugar, plus extra for dusting
425 g can apricot halves, drained (juice reserved)
10 leaves gelatin
250 g double cream, whipped

Preparation

Mix the crushed amaretti and melted butter in a bowl. Spoon into a lined, deep, 9 x 13 inch rectangular springform pan, press down with the back of the spoon. Chill for 20 mins.
Pour the gelatin into a heat proof bowl over 9 tbsp cold water and allow to bloom for 10 mins.
Meanwhile, place the ricotta, quark, vanilla extract, powdered sugar, and reserved apricot juice in a bowl. Combine using an electric mixer. Place gelatin mixture over a pan of simmering water to melt completely. Stir into the ricotta mixture.
Pour mixture evenly over crust, place the apricot halves on top. Chill for 3-4 hours, until set. Remove from the pan.
Spoon the whipped cream into a disposable piping bag fitted with a star nozzle. Pipe small swirls of the cream over the top of the cheesecake and top each with an amaretti. Crumble over any remaining amaretti.