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Ingredients
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- 250 g (10 oz) pack of Jam Swiss Rolls
- 2 packs Orange Jelly Crystals
- 200 ml (1 cup) boiling Water
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- 1 kg (5 cups) Ricotta Cheese
- 1 large can Apricot Halves In Syrup
- 200 ml (1 cup) boiling Water
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You will need
A 24 cm spring form tin, a saucepan, a blender, a mixing bowl and a wooden spoon
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Directions
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- Grease a 24 cm (9 1/2 in) spring form tin and line the base and sides with baking paper
- Cut Swiss rolls into 1 cm ( a bit under 1/2 inch) slices and cover the base of the tin
- Dissolve 1 packet of Jelly Crystals in 200 ml (1 cup) of boiling water and allow to cool
- Blend the cheese until smooth and add the dissolved jelly mixture
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- Blend this mixture until smooth and fully combined and pour over the jam rolls
- Cover and refrigerate until set
- Dissolve 1 packet of jelly crystals in 200 ml of boiling water. Cool and refrigerate until partially set
- Arrange apricots over cheesecake in the tin
- Spoon the partially set jelly over the cheesecake
- Cover and refrigerate until set
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