BAKED LEMON CHEESECAKE WITH GRAPEFRUIT CURD

Wednesday, July 7, 2010
Posted by ZOMT

Lemon Cheesecake (1)


I am not normally a big fan of cheesecakes...I can never seem to steer myself away from chocolate desserts! However, this light ricotta based recipe is one that I really enjoyed...and I can't go pass citrus curd and fresh fruit.

Lemon Cheesecake (3)


Baked Lemon Cheesecake
serves 12 / approx. 320 calories per serve
approx. macronutrient breakdown: fat 20.5g / carbs 25g / protein 9.5g
printable recipe  

Ingredients
base
250g Scotch Finger biscuits (Arnotts)
60g unsalted butter, melted
1 egg yolk
cheesecake
500g fresh ricotta
240g cream cheese
1/2 cup caster sugar
3 eggs
2 tbsp lemon rind, finely grated
1/4 cup fresh lemon juice

Method
Preheat a fan forced oven to 160° Celsius.
Process the biscuits in a food processor until finely ground. Add melted butter and egg yolk, pulse until well combined. Press the crumbs evenly over the base and up the sides of a 20cm springform baking tin using a flexible spatula or the back of a wooden spoon (or whatever you find works.) Chill in the refrigerator for a minimum of 20 minutes.
Whilst the base is chilling, prepare the cheesecake filling. In the clean processor, add the ricotta cheese, cream cheese and sugar and process until smooth and creamy. Add the eggs one at a time, processing in between each one. Add the lemon rind and juice and process until combined.
Place the springform baking tin on a baking sheet. Pour the cheesecake mixture into the pan. Bake in the oven for 55 minutes or until firm to a light touch. Turn the oven off and cool in the oven with the door ajar for 1 hour. Chill, uncovered in the refrigerator overnight.
Serve with slice fresh fruit and drizzled with pink grapefruit curd.




Lemon Cheesecake (2)


Pink Grapefruit Curd
serves 10 / approx. 90 calories per serve
approx. macronutrient breakdown: fat 3.6g / carbs 12.4g / protein 2.2g
printable recipe

Ingredients
8 egg yolks
1/2 cup caster sugar
1/2 cup lemon juice
1/2 cup pink grapefruit juice

Method

Whisk all ingredients together until smooth. Over a very low heat, gently cook until mixture thickens and coats the back of a wooden spoon. Be careful to keep stirring gently. Pour into glass jar and allow to cool to room temperature. Store in the fridge.





Lemon Cheesecake (4)

1 comments:

Jas. said...

oh those photos are divine - I'm requesting this on my next visit!

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