Low-fat baked cheesecake - Serves 8
Crust:
3 tbsp (45ml) lightly salted butter, melted, plus extra to grease 5oz (150g) reduced-fat graham crackers 1 medium egg white, lightly beaten
Ricotta filling: 1lb (500g) ricotta cheese 8oz (250g) quark 1/2 cup (100ml) superfine sugar 1 tbsp (15ml) cornstarch 3 large eggs finely grated rind of 1 orange 2?3 tbsp (30?45ml) Grand Marnier or Cointreau, to taste 1/2 tsp (2ml) ground cinnamon
Oranges in syrup (optional): 4 large oranges 1/4 cup (50ml) superfine sugar 4 tbsp (60ml) Grand Marnier or Cointreau
Heat the oven to 300°F (150°C). Lightly butter a deep 8-inch (20cm) cake pan with a removable bottom.
For the crust, break up the crackers and whiz in a food processor to fine crumbs. Add the melted butter and pulse until the mixture comes together. Tip into the prepared pan and press down firmly with the back of a spoon to create a neat crust. Stand the pan on a baking sheet and bake for 10 to 12 minutes until lightly browned. As you remove it from the oven, brush the crust with the egg white. Let cool slightly. Clean the processor.
For the ricotta filling, whiz all the ingredients in the food processor until well blended. You may need to stop the machine to scrape down the sides once or twice. Pour the filling over the crust and bake for 30 minutes until it has just set around the sides but is still quite runny in the middle.
Turn off the heat but leave the cheesecake in the oven to cool slowly; the filling will continue to set as it cools. Leave until completely cooled, preferably overnight.
To prepare the oranges if serving, cut away the peel and pith, then slice into circles and place in a bowl. Heat a heavy skillet until hot, add the sugar, and let it caramelize over high heat. Protecting your hand (as the mixture will splutter), add the liqueur and a small splash of water. The caramel may harden, but it will soften and return to a syrup as you stir over low heat. Pour over the orange slices and toss to coat.
To serve, run a knife around the cheesecake and unmold onto a plate. Serve with the oranges in syrup if you wish.
Printer-friendly version