Another cheesy cheesecake

If you’re a regular visitor to my blog then this post on yet another cheesy baked item won’t be a surprise. We love cheesecake. When I say ‘we’ I mean my husband M and I -- cheesecake is one of our favourite desserts.

Brownies please

Like the rest of those foodies out there I love everything about food – searching through stores and markets for the best produce, talking about food, eating it and of course cooking and baking. When I’m in my kitchen with the ingredients I love I’m a happy person; conceptualizing a dish from start to finish and then working to create it is not only stress-relieving but also a wonderful creative outlet.

Cheese is what you need

It has been raining every day in Sydney.  Cheesecake is the kind of comfort you need on rainy days or when the weather is cold.

I love the creamy, smooth quality of the cheese against the crunch of the biscuit base and the sweet aftertaste. You don’t need a lot of sugar in cheesecake – somehow its richness is satisfying enough.

Sweet, creamy, tangy and refreshing – are some of the words that come to mind after tasting my baked citrus cheesecake. I used the zest and juice of lemon in the cake and served it with fresh mandarins. I kept the cake simple so that the freshness of ingredients would stand out; fresh ricotta, cream cheese, eggs, lemon and agave made up the body of the cake and I used wholemeal biscuits for the base.

My baked citrus cheesecake was super easy to make so I hope you try it out for yourself!

And for more cheesecake type recipes see here and here.

baked citrus cheesecake

serves 6-8

crust

125g/12 biscuits wholemeal biscuits (you could also use graham crackers, granita)

1 1/2  tbsp melted butter

filling

250g or 1 1/2 cups cream cheese (package)

250g fresh ricotta cheese

3 eggs – 2 whole and 1 yolk

zest from 1 lemon, juice from half

2 tbsp dark agave syrup (use honey or other sweetner if you don’t have it)

1 tbsp demerara sugar for sprinkling

Preheat oven to 170 degrees C.

Line the bottom of a 20cm springform pan with baking paper.

To make the crust, place biscuits in a processor and process until biscuits resemble sand-like texture. Place into bowl with melted butter and mix through. Place mixture into pan and press down.  Bake 5 minutes or until golden and take out to let cool.

To make filling: in a processor or with a beater mix both cheeses until softened, add in eggs one at a time, zest of lemon and juice, and agave syrup. Beat until everything becomes smooth . To get a dense and rich cheesecake make sure not to beat too much air into mix – it will just end up flopping in the centre. Once the filling is smooth, pour into pan on top of crust and sprinkle with demerara sugar (I do this to get a little bruléed crust). Cover pan with foil and place into centre shelf to bake* for 45 minutes – remove foil and bake another 15 minutes or until centre is firm.  Once baked, take out and let cool – refrigerate for a few hours – if you can wait! To serve, add mandarins or any other citrus fruit – pour over more agave syrup or use jam to add more sweetness. Enjoy!

*These are baking guidelines since ovens do vary – just make sure to keep an eye on the cake checking every 20 minutes or so.