No Bake Apricot Cheesecake

• 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

1. 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.
2. Pour the gelatin into a heat proof bowl over 9 tbsp cold water and allow to bloom for 10 mins.
3. 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.
4. Pour mixture evenly over crust, place the apricot halves on top. Chill for 3-4 hours, until set. Remove from the pan.
5. 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.

amarettini, butter, quark, vanilla, icing sugar, apricot halves, gelatin, double cream

Taken from recipes-plus.com/api/v2.0/recipes/19837 (may not work)