700 g (1 1/2 Ib) ricotta cheese
3 eggs, size 3
finely grated rind of 1 lemon
3/8 cup (75 g) light muscovado sugar
4 tbsp (60 ml) Greek strained yogurt
2 kiwi fruit, peeled and sliced
3 eggs, size 3
finely grated rind of 1 lemon
3/8 cup (75 g) light muscovado sugar
4 tbsp (60 ml) Greek strained yogurt
2 kiwi fruit, peeled and sliced
to decorate
8 oz (225 g) strawberries, hulled and sliced
for the base
2 oz (50 g) polyunsaturated margarine
25 g (1 oz) medium oatmeal
1/2 cup (75 g) plain wholemeal flour
3 1/2 tbsp (40 g) light muscovado sugar
7.5 ml (1 1/2 tsp) ground ginger
25 g (1 oz) medium oatmeal
1/2 cup (75 g) plain wholemeal flour
3 1/2 tbsp (40 g) light muscovado sugar
7.5 ml (1 1/2 tsp) ground ginger
method
1. To make the base, melt the margarine in a saucepan and stir in the oatmeal, flour, sugar and ginger.
2. Cook gently for 1 - 2 minutes, stirring, until well mixed.
3. Press on to the base of an 18 cm (7 inch) loose-bottomed cake tin.
4. Bake at 180°C (350°F) mark 4 for 5 minutes.
5. Meanwhile, beat the cheese until smooth, then add the eggs, one at a time, blending in well.
6. Add the lemon rind and sugar and mix together thoroughly.
7. Pour on the baked base, smooth the surface and continue baking for 20 minutes.
8. Then carefully spoon the yogurt over the filling. Bake for a further 20 minutes.
9. Cool for about 3 hours in the tin.
10. When cold, carefully remove cheesecake from the tin and serve decorated with kiwi fruit and strawberries.
2. Cook gently for 1 - 2 minutes, stirring, until well mixed.
3. Press on to the base of an 18 cm (7 inch) loose-bottomed cake tin.
4. Bake at 180°C (350°F) mark 4 for 5 minutes.
5. Meanwhile, beat the cheese until smooth, then add the eggs, one at a time, blending in well.
6. Add the lemon rind and sugar and mix together thoroughly.
7. Pour on the baked base, smooth the surface and continue baking for 20 minutes.
8. Then carefully spoon the yogurt over the filling. Bake for a further 20 minutes.
9. Cool for about 3 hours in the tin.
10. When cold, carefully remove cheesecake from the tin and serve decorated with kiwi fruit and strawberries.
serving amount
makes 8 slices
rate this recipe
1.6
out of 10
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