Cheesecake
500 g | Ricotta cheese (Main) |
¼ cup | Sugar |
2 | Eggs, large |
¼ cup | Low-fat yoghurt, plain |
½ tsp | Vanilla essence/extract |
1 tsp | Lemon zest |
1 ½ Tbsp | Cornflour |
½ cup | Raspberries, pureed |
Raspberry Sauce
2 Tbsp | Icing sugar |
1 ½ cups | Raspberries, save some for the top (Main) |
Directions
- Preheat oven to 180C.
- Spray an 18cm springform pan with non-stick vegetable spray.
- Pulse the ricotta in a processor, until smooth and thick.
- Add the sugar, eggs, yoghurt, vanilla and lemon peel. Beat in the cornflour.
- Pour into the pan. Swirl in the raspberries.
- Bake for 25-30 minutes or until a cocktail stick inserted in the middle comes out clean. Cool, then chill until cold.
- Put the reserved berries for the top aside. Place the others in a pan with the icing sugar.
- Simmer for a few minutes then mash and sieve. Cool.
- Drizzle over the chilled cheesecake and top with the reserved berries.