Step 1: Preheat a fan forced oven to 180°C.

Step 2: Grease and line a 20cm spring form cake tin, set aside.

Step 3: Using an electric mixer, beat the butter and sugar until thick and pale in colour, this will take approximately 4 minutes.

Step 4: Beat the eggs in, one at a time, ensuring that each one has combined with the mixture before adding the next one.

Step 5: Stir through the ricotta and milk to combine.

Step 6: Add the sifted flour and lemon zest to the mixture and fold through to combine well. Spoon in the Apricot Jam and stir once or twice to form a ripple through the mixture.

Step 7: Pour the cheesecake mixture into the lined cake tin and place it onto a baking tray. Place into the preheated oven and bake for 55 - 60 minutes or until golden and set but with a slight wobble in the centre. Remove from the oven and place onto a wire rack to cool to room temperature.

Step 8: Set the fan forced oven to grill on 220C.

Step 9: Cut each apricot in half, removing the stone and placing the cut side up onto a baking tray.

Step 10: Place the sugar and Verjuice into a small saucepan over high heat. Bring to the boil and allow to cook for 3 minutes to form a sugar syrup. Brush the syrup over the apricots and place it under the grill for 5 - 7 minutes or until they start to brown. Remove and set aside to cool.

Step 11: To serve, remove the cheesecake from the tin and slide it onto a serving platter. Arrange the grilled apricot on the top and sprinkle over the crushed almond crisp.