17 December 2012,02:03 by
Sruthilaya Subiksha.D

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Serves :

Preparation Time :
50 minutes

Cooking Time :
5 minutes

Preparation Method :

  • The Crust: Grease a 9-inch spring form tin and line sides with baking parchment.
  • Crush biscuits to make fine crumbs. Mix crumbs with melted butter and cinnamon. Press over base of pan and chill.
  • In a measuring jug, combine lemon juice with enough orange juice or water to half a cup.
  • Sprinkle gelatin on top. Allow to soften for 5 minutes, then dissolve gelatin by microwaving on low power for 3-4 minutes.
  • The Cheesecake : In a bowl, beat ricotta cheese, yogurt and half the sugar until smooth.
  • Stir in lemon rind and dissolved gelatin. In another bowl, whisk egg whites until stiff, then whisk in remaining sugar.
  • Fold whites into yogurt mixture and pour into crust. Smooth and chill for 3-4 hours or until set.
  • The Topping: Arrange mixed citrus fruits on top of cheesecake. Dissolve gelatin in orange juice, allow to cool, then spoon juice over orange slices.
  • Return cheesecake to fridge until set. Transfer cheesecake to serving plate and serve.


The Crust

  • 250 grams gingersnap biscuits
  • 75 grams unsalted butter, melted
  • ½ teaspoon ground cinnamon

The Cheesecake

  • 300 grams ricotta cheese
  • 250 ml Greek yogurt
  • 100 grams castor sugar, to taste
  • Finely grated rind and juice of 2 lemons
  • 2 tablespoon unfavoured gelatin
  • 2 large egg whites

The Topping

  • 1 teaspoon unfavoured gelatin
  • 100 ml freshly squeezed orange juice
  • 25 grams mixed citrus fruits

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