Celebrate the festive season with this colourful and full of flavour cheesecake!
Recipe adapted from CSIRO. General healthy eating advice only.
Image credit, CSIRO.
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10 minutes preparation time
Cooking time: 35 minutes, plus 60 minutes to cool
- Olive oil spray
- 400g reduced-fat ricotta
- 1 tablespoon plain flour
- 3 tablespoon white sugar
- 2 eggs
- Finely grated zest (green skin) of 1 lime
- 1 teaspoon vanilla extract
- 200g berries (choose raspberries, blueberries, strawberries or mixed berries), lightly crushed if fresh or defrosted and very well drained if frozen
- 100g berries to serve (optional)
- Preheat oven to 160°C. Spray an 18cm springform tin with olive oil and line the base with baking paper.
- Combine all the ingredients, except the berries, in a food processor and process until smooth.
- Spoon half the mixture into the prepared tin, then sprinkle the berries over the top and lightly swirl through.
- Spoon over the remaining mixture and smooth the top of the cake.
- Bake for 30–35 minutes or until just set.
- Turn the oven off and allow the cake to cool in the oven for 1 hour.
- Remove cake and cool completely before serving.
- If you’re not eating the cake as soon as it has cooled, refrigerate until ready to serve.
- Serve with extra fresh or frozen berries if preferred
- Frozen berries such as raspberries, blueberries or blackberries, are a budget friendly way to replace fresh berries and still provide taste and nutrition.
- Give frozen berries time to thaw before adding them into the mix and drain them well.
- Seasonal produce used in this recipe: strawberries, berries.