blood orange and lime cheesecake
(this recipe makes about 8-10 smallish pieces)
12 biscuits (I use wholemeal but you could use granita (Australia) or graham crackers (Canadian)
1/3 cup almond meal
1 tbsp melted butter
125g cream cheese
1 lime juice and zest
1 blood orange zest and 1 tbsp juice
225g ricotta cheese
1 organic egg
1/8 tsp sea salt
2 tbsp yoghurt
2 tbsp honey
Set oven to 180 degrees Celsius.
To make the base: in a food processor crumble biscuits until the texture is like sand (or just bash a bag with biscuits with a rolling pin). Add almond meal, melted butter and mix, press into a small square or rectangle pan – making sure the base is at least 1/8 inch thick. To set the base, bake for 10 mins (watch it so it doesn’t brown too much). Take out and let cool.
For the filling: mix/blend the cheese with salt, zest, juice, honey, yoghurt and egg. Mix well but don’t overbeat. Add in blueberries.
Pour mix onto cookie base – it may seem watery but don’t worry it will thicken once baked and cooled. Place into oven and bake for 30-35 minutes. If it’s browning on the top, cover with foil and resume baking. Take out and let cool. Refrigerate before serving and enjoy!
posted by bhavani konings at 6:46 PM