Lemon & Ricotta Cheesecake

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NUTRITIONAL INFORMATION (per serve)

ENERGY

684kj

CARBS

19g

CALORIES

163cal

SUGARS

15.8g

PROTEIN

FIBRE

1.7g

FAT

SAT. FAT

2.9g

We made this recipe by Masterchef George Calombaris much lighter and healthier:

Base:
• Replaced white flour with wholemeal
• Reduced sugar
• Replaced butter with buttermilk

Filling:
• Replaced full cream cheese with reduced fat
• Omitted extra egg yolk
• Replaced sugar with honey and reduced the amount
• Served with berries not sorbet

MAKES 12 SLICES APPROX

Base
50g wholemeal flour
50g almond meal
50g raw caster sugar
50ml buttermilk

Filling
250g low fat cream cheese
110g fresh ricotta
2 eggs
1/3 cup honey
½ cup buttermilk
1 tsp vanilla extract
zest of a lemon
250g frozen mixed berries, defrosted

Preheat oven to 165C. Spray a 20cm non stick spring form pan with oil spray.

Combine flour, almond meal and sugar in a bowl. Add buttermilk and mix together to form a dough. Press into the base of prepared cake tin and bake for 10-15 minutes or until golden brown.

Reduce oven to 90 C. Combine cream cheese, ricotta, eggs, honey, buttermilk, vanilla and zest in a food processor and blend till smooth. Pass through a fine sieve and pour over biscuit base and bake for 25-30 minutes or until the centre of the cake reaches 66 C. The mixture may seem runny, but this will set once left to rest in the fridge for 6 hours or overnight.

Spoon berries on top of cheesecake, dust with icing sugar and serve.