This dessert is an oldie but such a goodie! Touch wood, but I seldom
experience any of those notorious cheesecake cracks with this
method. In this instance, it wouldn't really matter due to the fresh
fruit and herb topping, but what I'm getting at is that this will
become your go-to cheesecake recipe!
The bonus is that this is gluten & wheat free and contains little
sugar. You could also easily swap the caster sugar to fine xylitol or
coconut sugar to make this more healthy.
I was inspired by Donna Hay's cheesecake recipe and this has
become a serious favourite to my customers and family!
B A K E D C H E E S E C A K E W/ F R E S H B E R R I E S, T H Y M E and M I N T
80g almond flour
30g ground hazelnuts
10g cacao powder (optional)
90g butter, softened
Preheat oven to 150 degrees Celsius. Grease and line a 22cm cake tin.
Make the base by combining all ingredients and pressing it into cake tin. I find it best to use your fingers as your natural body heat with release the oils in the nuts and create a smoother texture.
Bake for 15 minutes and allow to cool slightly while you prepare your filling.
500g fresh ricotta, room temp
330g cream cheese, room temp
¼ cup lemon juice
1 tsp. vanilla extract
1 tsp. xatham gum OR 1½ Tbsp. corn flour mixed with 1 Tbsp. water
Add all ingredients to a large bowl and beat until just combined. Do not overbeat!
Pour mixture into your cake tin and tap lightly to remove any air bubbles.
Bake for one hour at 150 degrees Celsius, then turn off your oven and allow cake to set inside oven for a further hour. Do not open your oven door during this time.
Remove from oven and place directly into your fridge for two hours or overnight.
Serve with fresh raspberries, cherries, fresh thyme sprigs and small mint leaves.
PHOTOGRAPHY: Vorsprung Studios at Expresso Morning Show