Makes 12 slices
INGREDIENTS:
Base
- 100g cooked quinoa
- 200g walnuts
- 6 Medjool dates, pitted (approx.100g)
- 1 tbsp ground ginger (optional)
- 1 large egg, lightly beaten
Cheesecake
- 500g Ricotta
- 200g live thick yoghurt
- 2 large eggs, plus 1 egg yolk
- 3 tbsp honey, or sweetener of choice
- 3 tbsp plain flour
- juice of 1 lemon (approx. 45ml), plus zest
- 150g frozen raspberries
Topper (optional):
- 100g fresh raspberries
Raspberry and Lemon Ricotta Baked Cheesecake
I love cheesecake, but shop-bought versions can be notoriously high in saturated fat. This creamy cheesecake is a gut-loving treat, with fermented dairy, bursts of colour from the juicy berries, and a deliciously nutty base that's just sweet enough.
Source: Eat more, live well - Dr Megan Rossi
METHOD:
- Preheat oven to 190/170 fan/gas mark 5, and line the base and sides of a 20cm high-sided springform cake tin with non-stick baking paper.
- Place the quinoa, walnuts, dates and ground ginger in a food processor and blitz until combines (approx. 30-60 seconds), leaving some texture in the crumb. Stir in the egg.
- Tip into the lined cake tin and press down in an even layer. Place in the preheated oven and bake for 20 minutes.
- Meanwhile, place all the cheesecake ingredients, except the frozen raspberries, in a food processor and blitz to combine for approx. 1 minute. Scrape the sides and blitz again for another minute.
- When the base has been in the oven for 20 minutes, take it out and pour the cheesecake mix on top, and dot in the frozen berries as you go.
- Turn down the oven to 180/160/gas mark 4, and return the cake tin to the oven. Bake for 40 minutes until the middle has just set. If there is still any wobble, give it another 5-10 minutes.
- Turn the oven off, crack the door open and allow the cake to cool in the oven. Then remove and chill in the fridge overnight before serving with fresh berries.