Lactose-free apricot cheesecake

To prepare the lactose-free apricot cheesecake, place the plain dry cookies in a food processor 1 and blend them finely 2. Transfer the crushed cookies to a bowl and add the coconut oil 3.

Mix to combine 4. Pour the mixture into a springform pan lined with parchment paper (9-inch) 5, pressing it firmly into the base with a meat mallet or the back of a spoon 6. Chill in the refrigerator for 30 minutes.

Meanwhile, soak the gelatin in cold water for 10 minutes 7. In a bowl, add the ricotta, cream cheese and powdered sugar 8. Whisk with a hand whisk 9.

Then fold in the jam as well 10 and mix carefully 11. In a separate bowl, whip the plant-based cream with the electric beaters 12.

Once the cream is whipped 13, pour it into the cheese mixture 14 and gently fold it in so as not to deflate it 15.

Warm the milk without bringing it to a boil, add the well-drained gelatin 16 and stir to dissolve it completely 17. At this point, add the dissolved gelatin in the milk to the cheese mixture, stirring well 18.

Whisk a little more with the beaters 19, then pour the filling into the pan 20 over the cookie base, level the surface 21 and let rest in the freezer for about 4 hours.

Wash the apricots, halve them 22, remove the pit and slice them 23. Take the set cheesecake out of the pan and transfer it to a serving plate 34.

Cover it with a layer of jam 25 and with the apricot slices 26. The lactose-free apricot cheesecake is ready to be enjoyed 27.