PREP: 25 MINS COOK: 40 MINS + COOLING SERVES: 12
INGREDIENTS
600g wedge ricotta cheese
½ cup reduced fat vanilla yogurt
3 eggs, lightly beaten
¼ cup caster sugar
2 teaspoons vanilla
600g citrus fruit eg oranges, ruby
grapefruit, mandarins
1 star anise
¾ cup reduced fat vanilla yoghurt,
extra
Mint leaves, to decorate
METHOD
1. In a food processor, combine ricotta, yoghurt, eggs,
sugar and vanilla until very smooth and creamy. Pour
into a baking paper lined 23-24cm spring form pan
2. Bake at 150°C for 30 minutes or until just firm, turn off
oven and allow cake to cool in the oven for 1 hour, stand
at room temperature for ½ hour and then refrigerate
until cold
3. Peel and segment the citrus fruits over a bowl to collect
the juice, then squeeze any remaining juice out of the
leftover membrane etc
4. Place the juice and star anise in a small saucepan and
boil until slightly reduced and thickened. Pour the hot
syrup over the segments and chill until required
5. Remove the cheesecake from the pan and place on a
serving platter, top with fruit, syrup and mint leaves.
Serve slices of the tart with extra yoghurt dolloped on
the side
TIPS & HINTS
To segment citrus fruit, first peel the fruit removing any pith.
Slide a small paring knife between each segment and the
connective membrane, until you hit the middle of the fruit,
turn the knife around on itself, hooking around the bottom
of the segment and slip the knife up the otherside of the
segment to remove.
filipino 