I love this new bake which we featured this week on TV. Simple and straighforward to make with a light texture, much lighter than that of a traditional baked cheesecake. This has no added processed sugar, no gluten and no butter. You will need:
250g plain biscuits, i used gluten free and sugar free
125 plain yoghurt
200g stevia (check the converstion table on the jar and you will need the equivalent of 200g sugar)
few drops vanilla
grated rind of half a lemon
grated rind of half an orange
3 tablespoons cornflour
4 eggs, separated and egg whites whisked until stiff
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
Fresh peaches, sliced and skin on to decorate the top
1 teaspoon warm honey and à brush to glaze the top after you take the cheesecake out of the oven
A springform cake tin of 23 cm
Pre heat the oven to 160 C.
Place the biscuits in a large bowl. Crush them lightly then use a hand blender to grind them to a fine texture. keep two spoons aside to cover the cake dish. Add the baking powder and bicarbonate of soda to this mixture.
In another bowl, place the ricotta, add the egg yolks, yoghurt, stevia, vanilla, citrus zest and cornflour and use the hand blender again to break down and mix to a very smooth consistency.
Prepare the cake tin by lightly brushing with some good oil and taking two spoons of crushed biscuits to coat the surface and sides.
Place the egg whites in a clean bowl and whisk until stiff.
Fold in the crushed biscuit mix with the ricotta mix. Do not over process.
Finally gently fold in the egg whites without over mixing,
Pour the batter into the cake tin.
Decorate the surface with sliced peaches.
Immediately place in the oven top shelf and bake for 35 to 40 minutes. Turn off the heat and leave in the oven for 10 minutes more before removing. This prevents the surface from breaking.
Dip the brush into the warmed honey and lightly brush the surface.
Allow to cool before removing from tin.