Yummy cheesecake


 

Cheesecake twinkling with Chocolate shavings

 

I love cooking for people so I made cheese cake last week and people simply loved it! A sigh of relief as I was desperately looking for a dessert recipe that would be perfect for giving closure to the meal and be the talk of any party.

After doing extensive reading about the various sorts of cheesecakes that originate from different places, I decided to stick with a slightly healthier option and use ricotta cheese as compared to cream cheese simply to avoid consuming calories that come with cream cheese’s cheesecake.

I’ve had the New York style cheesecake and no doubt its yummilicious but a slightly lesser bid on the calorie chart would not hurt anyone 🙂

This is a adaptation of an Italian cheesecake where Ricotta cheese is used. This recipe is so simple that I believe anyone can make with their eyes closed. No complaints of the cheesecake not setting properly or getting a crack if you follow this cheesecake recipe.

Ingredients

  • 50g Butter, melted, plus extra for greasing
  • 150g digestive biscuits, Crushed
  • 400g tub Ricotta cheese
  • 200g Crème fraîche
  • 3 Eggs
  • 175g caster sugar
  • 1 tbsp runny Honey
  • 1 tbsp custard powder
  • 2 tsp vanilla extract

Variations

100g fresh Raspberries, OR
1/2 cup Chocolate Shavings

Method

Preheat the oven to 180°C/gas mark 4. Grease the sides and base of a spring form/loose-bottomed cake tin

Place the biscuits in a food processor and blend until quite fine. Mix the crushed biscuits with the melted butter and tip into the prepared tin. Press down into the base of the tin using the back of a spoon to form an even layer.

Bake the base for 10 mins and keep aside.

Blend the ricotta, crème fraîche, eggs, sugar, honey and vanilla extract in a food processor or with a hand blender for a few seconds until smooth.

  • Crush the raspberries with a fork and stir them into the mixture.
  • Tip in the chocolate shavings and them them into the mixture

Line the outside of the tine with cling film and then foil.

Pour the mixture onto the biscuit base in the tin and gently shake and tilt the tin so that the ricotta mixture forms a level layer. Make a water bath by placing the spring form tin in a roasting tray filled with boiling water upto half the height of the spring form tin.

Bake in the oven for 60  minutes or until the cheesecake is pale golden and wobbles slightly in the middle when you shake the tin.

Baking in a water bath ensures the moisture of the cheesecake is maintained to give you that soft, melt in your mouth texture.

Once the cake is done, switch off the oven and let the cake remain inside, leaving the oven door slightly open to completely cool before storing in the fridge overnight or at least 4-5 hours if you cannot resist.

Run a knife around the edge to loosen the cheesecake and remove it from the tin. Transfer to a serving plate and scatter the raspberries/ chocolate shavings on top.

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