Lemon Curd Cheesecake
SERVES 8 PREP 15 minutes
+ 1 hour to cool + 3 hours to chill COOK 35 minutes
+ MAKE AHEAD Cheesecake can be baked up to 2 days ahead. Store in an airtight container in the fridge.
250g extra- light cream cheese,
at room temperature 250g low- fat fresh ricotta
¼ cup lemon curd 2 tablespoons honey
2 eggs, separated, plus 1 egg
1 lemon, zest finely grated,
plus extra, to serve Fat-free Greek- style natural
yoghurt, to serve
½ cup fresh or frozen
Preheat oven to 160ºC/ 140 º C fan- forced. Grease a 20cm round springform cake pan. Using an electric mixer, beat cream cheese, ricotta, curd, honey, egg yolks and zest in a large bowl until smooth.
an electric mixer, beat egg whites in a large, dry, clean bowl until soft peaks form. Fold into cream cheese mixture until just combined. Pour mixture into prepared pan; level surface.
for 35 minutes or until just set at centre. (It will be a little wobbly.) Turn oven off. Leave cheesecake in oven with door slightly ajar for 1 hour or until cool (this will prevent cracking). Chill for 3 hours or until firm. Serve with yoghurt, blueberries and extra zest.