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Summer fruit cheesecake
Recipe by:
Lynn Lewis and Joachim Wahnschaffe
This dessert has the creamy consistency a cheesecake should have but uses ricotta cheese. Add an amaretti biscuit base without butter and vitamin C-rich strawberries and kiwi fruit for a healthy result that's big on flavour.
Ready in 1 hour 45 minutes
Saved as a favourite by 16 cook(s)
Ingredients
Serves: 8
- 125g amaretti cookies, crushed
- 450g ricotta
- 3 eggs, separated
- 120g caster sugar
- Finely grated rind of 1 small orange
- 125 ml cream, for whipping
- 2 tablespoons plain flour
- FOR THE TOPPING
- About 300g strawberries, halved or sliced
- 2 kiwi fruit, peeled and sliced
- 1 tablespoon icing sugar, sifted
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Preparation method
Prep: 30 minutes | Cook: 1 hour 15 minutes1.
Use a 20cm springform tin. Grease tin; line base with baking paper. Sprinkle amaretti crumbs evenly over paper lining and set aside. Preheat oven to 160 degrees C .
2.
Place ricotta, egg yolks, sugar, orange rind and cream in a blender or food processor. Blend until smooth and mixed well. Pour mixture into a bowl. Sift flour over the surface and fold it in.
3.
In a separate bowl, whisk the egg whites until stiff. Using a metal spoon, gently fold them into the cheese mixture. Pour into the tin, taking care not to disturb the crumbs; smooth the surface.
4.
Bake for 1 hour or until slightly risen, lightly set and golden brown. Turn off oven and leave the cake for 15 minutes. Remove from oven; set aside to cool. Chill before serving, if desired.
5.
Remove cheesecake from tin and place on a serving plate. Pile strawberries and kiwi fruit on top and dust with the icing sugar.
Provided by: Allrecipes
Last updated:
01 Mar 2012
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