A hugely versatile baked cheesecake recipe that works for morning teas, lunches, afternoon tea or even a dinner party!
Ingredients (serves 10)
- 100g Milk Arrowroot or Marie Biscuits
- 30g Gingernut Biscuits
- 80g Ground Almond Meal
- 70g Melted Butter
- 440g Ricotta Cheese
- 350g Cream Cheese (softened)
- 1 tbsp Water
- 1 1/2 tsp Cornflour
- 4 Eggs
- 300g Caster Sugar
- 1tsp Vanilla Extract
- 1/4 cup Lemon or Lime Juice
- 2 Ripe Nectarines
- If you have a food processor, place the biscuits into the bowl and blitz until the mixture resembles bread crumbs. If you don't have a food processor, crush the biscuits in a large mortar and pestle or place all biscuits in a large ziplock bag and crush with a rolling pin (or even a full large can will do the trick).
- If you're using a food processor, add the butter and the almond meal and then process until combined. If you're working by hand, melt the butter gently and then combine the biscuit crumbs, the almond meal and the melted butter in a large mixing bowl and combine well.
- Line a 20cm springform cake tin with baking paper (bottom & sides) and press the biscuit mixture into the base of the tin. Place into refrigerator so that the butter can set. If you'd like to create individual cheesecake, lightly grease oven proof ramekins with unsalted butter and divide the biscuit crumb base between the ramekins. This recipe should make 6 - 8 individual cheesecakes depending on the size of your ramekins.
- Preheat the oven to 150 degrees (160 degrees if your oven is not fan forced).
- To make the cheesecake filling, place the cornflour and the water in a small glass and stir with a teaspoon to make a smooth paste (no lumps)! Into a food processor (mixing bowl if you don't own a food processor) add the softened cream cheese and process (or mix with electric beaters) until the cream cheese is smooth. Add the cornflour paste, ricotta, eggs, sugar and lemon/lime juice and process until smooth. Pour the mixture into the springform pan (or the ramekins).
- Slice the nectarines in half, remove the seed and then slice through to create 2-3mm thick slices. Arrange on top of the cheesecake.
- Bake for 45minutes, then check and rotate in the oven to ensure even cooking. Cook for a further 20 - 25 minutes or until set and slightly browned on top. If the top starts to brown too quickly before the filling sets, turn the heat of the oven down.
- Allow the cheesecake to come to 'warm to the touch' on a cooling rack and then place in the refrigerator until cold. (leave in springform tin until you are ready to serve). Serve with icecream, additional fruit or double cream. Your choice. We also like to sprinkle our with icing sugar - just a little bit posh!
This works beautifully without the nectarine slices - you might like to add raspberries or blueberries just before you pour the mixture into the tin or cover the top with loads of fresh berries just before serving.