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.