September 28 2018News
Spring Ricotta Cheesecake
Need a last minute recipe for AFL Grand Final Day? Or having friends or family over for a long weekend dinner? Then don’t worry as this Spring Ricotta Cheesecake topped with fresh Australian berries is just the recipe for you.
Cheesecakes have been a crowd favourite for decades, commonly featuring at special occasions and birthdays, family dinners and the quintessential ‘Aussie’ summer barbecues. This ricotta baked cheesecake recipe is not only simple, but affordable and means you can make save yourself from buying expensive store bought cakes and make your own from the comfort of your kitchen. It’s a simple baked cheesecake with no fancy ingredients and is also super light so you can indulge without feeling ‘weighed’ down. It’s perfect to pair with simple fruits to keep it low key or layer with oozing melted chocolate or even a generous dollop of lemon curd. Our go-to topping today is simple but still delicious and screams Spring, it’s fresh Australian berries; fresh and sweet and the perfect compliment for this warming weather.
60g of Butter, melted
125g of crushed biscuits
375g of Ricotta
1 tablespoon of fine semolina
2 tablespoons of buttermilk
2 table spoons of grated lemon rind
3 eggs, separated
190g of caster sugar
First preheat your oven to 180 degrees Celsius.
Next prepare your 20cm springform tin by greasing it with butter. Once greased begin to prepare the crumb mixture by blitzing the biscuits and combining with the melted butter until you have a fine even mixture. Scoop the mixture into the tin and press down firmly so there is a fine even layer of biscuit crumb across the entire tin.
Now for the filling. In a food processor place the ricotta, semolina, buttermilk and egg yolks and combine until smooth. In a separate bowl beat the egg whites and combine the caster sugar slowly, beating until the whites are thick and glossy. Once the egg whites are fluffy carefully fold the ricotta mixture into the egg whites, making sure to only add small portions at a time and mix gently. Lastly fold in the lemon rind.
Finally pour the mixture into the tin and place in the oven for 50-55 minutes. The cheesecake should appear golden in colour and should rise to appear fluffy and light. Allow to cool completely before removing from the pan and applying toppings.
Once cool it’s time to for the fun part-the toppings. Cut up your favourite combination of berries, melt some dark chocolate or even poach some pears or caramelise some peaches- the choice is yours. You can even leave the cheesecake plain, serving with a little icing sugar or even a generous dollop of lemon curd. One thing is for certain, this cake won’t last long because once you start it’s extremely hard to stop!
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