Step 1

Preheat the oven to 180°C. Grease a 20cm springform cake pan and line the base with baking paper. Place pan on a baking tray.

Step 2

Using electric beaters, beat the butter for 2 minutes or until pale. Add the sugar and beat until thick and pale. Beat in the eggs, 1 at a time, beating well after each addition. Stir through the vanilla seeds, ricotta, milk and a pinch of salt. Fold in flour and lemon zest. Pour into pan and bake on tray for 60 minutes or until golden and set but with a slight wobbly in the centre. Chill in the pan for 2 hours.

Step 3

Increase oven to 220°C. Place apricots, cut-side up, in a snug ovenproof dish. Drizzle over sherry and honey, then scatter over rosemary. Roast for 20-25 minutes, basting a couple of times with the syrup.

Step 4

Serve cheesecake topped with apricots and drizzled with syrup.