Summer fruit cheesecake

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.

Lynn Lewis and Joachim Wahnschaffe

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

Directions

Preparation:30min  ›  Cook:1hour15min  ›  Ready in:1hour45min 

  1. 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.

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