We made this recipe by Masterchef George Calombaris much lighter and healthier:
• Replaced white flour with wholemeal
• Reduced sugar
• Replaced butter with buttermilk
• 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
50g wholemeal flour
50g almond meal
50g raw caster sugar
250g low fat cream cheese
110g fresh ricotta
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.
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