Crustless Lemon Cheesecake with Poached Saffron Apricots.
Often gelatine is used when making Cheesecake, it is a personal preference of mine (Jen) not to do so. I find the cheesecake mixture (as long as kept in the Refrigerator) does stay firm without it.
Jen & Lee own and operate Eladnelle Farm. They produce and sell high-quality Tasmanian Saffron.