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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.
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