For the base use our healthy Wheat and Nut Cheesecake Base Recipe.
420 g ricotta cheese
1 tbsp of natural plain yogurt
1 & a half tbsp raw sugar
1 tbsp of raw honey
15 g (1 tbsp) organic white flour
ground cinnamon or clove
4 g orange& lemon zest
1/2 tsp vanilla extract
Preheat oven to 150 degrees C. Set rack in the middle of the oven. Butter and flour a oven pan, and tap out excess flour.
Place the ricotta in a large mixing bowl, and stir it as smooth as possible with a rubber spatula. Stir the honey, sugar and flour together thoroughly into the ricotta. Stir in the yogurt and eggs. Mix in the vanilla, cinnamon and fruit zest. Spoon mix into the prepared pan.
Bake in the center of the oven for about 40 minutes, until a light golden color. Make sure the center is fairly firm, and the point of a sharp knife inserted in the center comes out clean and let cool out of oven. Cover, and chill till serving time.
Half a fresh orange and lemon and a tbsp of zest
1 tbsp of unsalted butter
2 tsp of raw sugar
1 tsp of raw honey
1 egg yoke
Mix ingredients in small saucepan then place on light heat until it comes to boil and immediately take off heat. Leave aside to cool. Mix up one egg yoke and mix into mixture heated gently before applying to cheesecake.
This is a recipe I have not even tried, it is in the oven as I write. I wanted make a cheesecake base that was going to be healthy and non biscuit based. I thought that some weetbix (an Australian Breakfast cereal) could be a good foundation of the base. Here is my recipe:
1 tablespoon of unsalted butter
handful of finely chopped nuts like walnuts, pecans, sunflower seeds and almonds.
orange zest and tsp of orange juice
Mix butter, weetbix, nuts and orange in a food processor.
Place mixture in buttered and floured oven dish and cook for about 15 minutes at 150 then cook for a further 5 minutes at 200 or until a nice light toasted color is showing. (If you have a cheesecake mix then you should add that to the base first and cook together).
Take out of oven and let cool.
You can then place your cheesecake into this once it has cooled or you can use this recipe and cook it with your cheesecake together.
225 g plain flour sifted
100 g raw sugar
grated rind of one orange
1 egg yolk, beaten
100 g butter, softened
Combine flour, sugar and orange rind in a food processor. Add beaten egg yolk and softened butter, and blend into the dry ingredients. Wrap in cling film and chill for 10 minutes.
Take a 23 cm round oven pan and press the dough into the bottom of the tin. Poke the crust all over with a fork and bake in the preheated oven for 15 – 20 minutes or until golden colored. Allow to cool before pressing the rest of the dough evenly against the sides of the pan. Turn the oven tin on its side and simply press the dough down to meet the base and up to the top of the tin.
185 g butter
250 g cake flour
2 tbsp iced water
60 g pecan nuts, crushed
To make the base: Rub the butter into the cake flour, using a pastry cutter, your fingers or a food processor fitted with a steel blade. If necessary, add a little iced water. Smooth little pieces of the pastry to a thickness of 2 mm over the unbuttered base and sides of 2 loose-based (spring form) pans 17 cm in diameter and 6 cm deep. Heat the oven to 150ºC and bake the cakes for 10-12 minutes. Remove from the oven and cool. Cover the bases with almond nuts.