Baked Cheese Cake
Ingredients
Base
40g ground almonds (almond meal)
155g plain flour
55g caster sugar (37g fructose)
90g chilled butter, chopped
Filling
330g cream cheese, softened
500g ricotta
4 eggs
295g caster sugar (197g fructose)
1 tablespoon grated lemon rind
60ml lemon juice
½ teaspoon vanilla extract
1½ tablespoons water
1 1/2 tablespoons cornflour
Method
Preheat oven to 150°C for fan assisted ovens. Use this temp for base and cheesecake.
To make the base ...
Place the ground almonds, flour, sugar and butter into a bowl. Rub mixture with your fingertips until it forms coarse crumbs.
Line the base of a 20cm spring form tin with non-stick baking paper.
Place the base mixture in the tin and press gently with fingers until even and thensmooth out with the back of a spoon.
Bake for 15-20 minutes or until light golden, set aside.
To make the filling ...
Place the cream cheese, ricotta, eggs, sugar, lemon rind, juice and vanilla in a food processor. Combine the cornflour and water until smooth and add to the cheese mixture. Process the mixture until smooth.
Grease the sides of the cake tin with a little butter and then pour the filling over the base. Tap lightly to remove any air bubbles. Place a bowl of boiling water in the bottom of the oven, put in the cheesecake and Bake for 1 hour. Turn the oven off and stand the cake in the oven for 1 hour, leaving the door closed.
Refrigerate until cold and serve with fresh berries.
