Lemon Curd Cheese­cake

Recipes+ - - Contents -

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

white ex­tra

1 lemon, zest finely grated,

plus ex­tra, to serve Fat-free Greek- style nat­u­ral

yo­ghurt, to serve

½ cup fresh or frozen

blue­ber­ries, thawed

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.

2 Us­ing

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.

3 Bake

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.

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