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Almond Citrus Cheesecake

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Almond Citrus Cheesecake
Almond Citrus Cheesecake L_600x600
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INGREDIENTS

Topping
300mL thickened cream, whipped to soft peaks
170mL passionfruit pulp

Almond Crust
¾ cup Lucky Flaked Almonds
60g butter
125g plain chocolate or sweet biscuits

Cheesecake Filling
5 level tsp powdered gelatine
3 tbsp lemon juice
4 tbsp fresh orange juice
250g smooth ricotta
200mL low fat fruit yoghurt
2 x 60g egg whites
3 tbsp caster sugar
½ cup Lucky Flaked Almonds
425g can sliced mango, drained

LUCKY NUTS IN THIS RECIPE

Flaked Almonds

METHOD

  1. Line the base and sides of a 22cm spring form pan with baking paper
  2. Place 1¼ cups almonds in food processor, coarsely blend, set aside.
  3. Add biscuits, blend to medium crumb. Melt butter in small saucepan. Reserve ½ cup almonds for filling, add remainder to pan, stir constantly until starting to brown. Stir in biscuit crumbs. Press firmly into base of spring form pan. Chill for 30 minutes.
  4. Soften gelatine in combined citrus juices in small pan. Dissolve over low heat, do not boil.
  5. Reserve 4 mango slices for decoration, chop remainder. Set aside
  6. Beat egg whites to soft peaks. Gradually beat in sugar to make a firm meringue. Set aside.
  7. Beat ricotta and yoghurt together until smooth. Add gelatin mixture and beat until smooth.
  8. Fold reserved almonds, mango and meringue into ricotta mixture. Pour into pan. Chill until firm, about 6 hours.
  9. Fold passionfruit pulp into cream. Cut reserved mango slices in half. Cut cheesecake into wedges and decorate as illustrated.

MORE

LUCKY RECIPES

  1. Line the base and sides of a 22cm spring form pan with baking paper
  2. Place 1¼ cups almonds in food processor, coarsely blend, set aside.
  3. Add biscuits, blend to medium crumb. Melt butter in small saucepan. Reserve ½ cup almonds for filling, add remainder to pan, stir constantly until starting to brown. Stir in biscuit crumbs. Press firmly into base of spring form pan. Chill for 30 minutes.
  4. Soften gelatine in combined citrus juices in small pan. Dissolve over low heat, do not boil.
  5. Reserve 4 mango slices for decoration, chop remainder. Set aside
  6. Beat egg whites to soft peaks. Gradually beat in sugar to make a firm meringue. Set aside.
  7. Beat ricotta and yoghurt together until smooth. Add gelatin mixture and beat until smooth.
  8. Fold reserved almonds, mango and meringue into ricotta mixture. Pour into pan. Chill until firm, about 6 hours.
  9. Fold passionfruit pulp into cream. Cut reserved mango slices in half. Cut cheesecake into wedges and decorate as illustrated.
  1. Line the base and sides of a 22cm spring form pan with baking paper
  2. Place 1¼ cups almonds in food processor, coarsely blend, set aside.
  3. Add biscuits, blend to medium crumb. Melt butter in small saucepan. Reserve ½ cup almonds for filling, add remainder to pan, stir constantly until starting to brown. Stir in biscuit crumbs. Press firmly into base of spring form pan. Chill for 30 minutes.
  4. Soften gelatine in combined citrus juices in small pan. Dissolve over low heat, do not boil.
  5. Reserve 4 mango slices for decoration, chop remainder. Set aside
  6. Beat egg whites to soft peaks. Gradually beat in sugar to make a firm meringue. Set aside.
  7. Beat ricotta and yoghurt together until smooth. Add gelatin mixture and beat until smooth.
  8. Fold reserved almonds, mango and meringue into ricotta mixture. Pour into pan. Chill until firm, about 6 hours.
  9. Fold passionfruit pulp into cream. Cut reserved mango slices in half. Cut cheesecake into wedges and decorate as illustrated.