Raspberry and Lemon Ricotta Baked Cheesecake
I love cheesecake, but shop-bought versions can be notoriously high in saturated fat
- For the base
- 100g cooked quinoa
- 200g walnuts
- 6 Medjool dates, pitted (approx. 100g)
- 1 tbsp ground ginger (optional)
- 1 large egg, lightly beaten
- For the cheesecake
- 500g ricotta
- 200g thick live yogurt
- 2 large eggs, plus 1 egg yolk
- 3 tbsp honey, or sweetener of choice
- 3 tbsp plain flour
- juice of 1 lemon (about 45ml), plus zest
- 150g frozen raspberries
- Topper (optional)
- 100g fresh raspberries
- Preheat the oven to 190C/170C fan/gas mark 5, and line the base and sides of a 20cm high-sided spring-form cake tin.
- Place the quinoa, walnuts, dates and ground ginger in a food processor and blitz until combined (approx. 30–60 seconds), leaving some texture in the crumb. Stir in the egg.
- Pour into the lined cake tin and press down in an even layer. Place into the preheated oven and bake for 20 minutes.
- Meanwhile, place all the cheesecake ingredients, except the frozen berries, into a food processor and blitz to combine for about one 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, dotting over the frozen berries as you go.
- Turn the oven down to 180C/160C/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 five to 10 minutes.
- Turn the oven off, crack the door and allow the cake to cool in the oven. Then remove and chill in the fridge overnight before serving with fresh berries.
Storage: Best eaten soon after it’s chilled, but keeps for three days in an airtight container in the fridge.
Switch: Already had raspberries this week? Swap for blueberries.