Vanilla ricotta cheesecake
- Heat oven to 160°C fan bake. Grease a 22cm springform cake tin and line the base with nonstick baking paper.
- Beat together the softened butter and ½ cup measured sugar until pale and fluffy. Add the egg yolks, orange zest and ricotta, and beat to combine. Stir in flour and toasted walnuts.
- In a clean bowl, beat egg whites until stiff. Gradually beat remaining sugar into egg whites until mixture is glossy. Fold a large spoonful of the egg-white mixture into the ricotta mixture, then fold in remaining egg whites.
- Pour mixture into prepared cake tin and bake for 35 minutes or until risen and firm. Cool cake in the pan, then remove to a plate. To make the glaze, heat the apricot jam with brandy and brush to coat the cake. Scatter with shaved white chocolate. Slice to serve.