Melt the butter and blend with the digestive biscuits and line the cheesecake base with this, set in the fridge for 1 hour.
Melt the White Chocolate and blend together with the crème fraiche, cream cheese, eggs, sugar, vanilla and ricotta. Pass through a fine mesh sieve.
Once the base has set, place in an oven preheated to 130 degrees, take the cheesecake mix over to the oven and fill the ring mould to the top. Bake for around 35 minutes, until just set with a slight wobble in the middle. As well as adding sweetness the white chocolate aids the setting of this cheesecake.
Allow the cheesecake to cool to room temperature before placing in the fridge.
Halve the apricots and remove the stones (reserve these for the ice cream/sorbet). Weigh the apricots and toss them with 10% of their weight in icing sugar, before steeping, and gently cooking. Once the apricots have started to break down, hang in a muslin cloth over a bowl. What is left in the Muslin is blended to a puree; the liquid collected in the bowl is set with gelatine (6 leaves per litre of liquid) and set atop the cheesecake.
Place the apricot stones in between a folded cloth and using a mallet break the stones. Inside is a Kernel with an intense flavour of Almond that is used to flavour the ice cream.
Warm together the Almond Milk, Sugar and Glucose and blend in the Kernels. Pass through a chinois and churn in an ice cream machine.
Halve the Apricots ready for poaching and remove the Kernels – these will go in the ice cream as well.