Try this luscious, low-fat cheesecake with an amaretti biscuit base and a creamy ricotta and Quark topping, finished with fresh fruit.
INGREDIENT :
25g butter, melted
140g amaretti biscuit, crushed
3 sheets leaf gelatine
zest and juice 1 orange
2 x 250g tubs quark
250g tub ricotta
2 tsp vanilla extract
100g icing sugar
For the topping
400g fresh cherry, stoned
5 tbsp cherry jam
1 tbsp cornflour
RECIPE DIRECTION :
Line the sides of a 20cm round loose-bottomed cake tin with baking parchment. Stir the butter into twothirds of the biscuit crumbs, and reserve the rest. Sprinkle the buttery crumbs over the base of the tin and press down. Soak the gelatine in cold water for 5-10 mins until soft.
Warm the orange juice in a small pan or the microwave until almost boiling. Squeeze the gelatine of excess water, then stir into the juice to dissolve.
Beat the quark, ricotta, vanilla and icing sugar together with an electric whisk until really smooth. Then, with the beaters still running, pour in the juice mixture and beat to combine. Pour the cheesecake mixture over the crumbs and smooth the top. Cover with cling film and chill overnight.
To make the topping, put the cherries in a pan with the orange zest and 100ml water. Cook, covered, for 15 mins until the cherries are softened. Put one-third of the cherries in a bowl and mash with a potato masher to give you a chunky compote. Return to the pan, add the jam, cornflour and 2 tbsp water, and mix to combine. Cook until thickened and saucy – if the sauce is too dry, add a splash more water. Cool to room temperature.
Just before serving, carefully remove the cheesecake from the tin and peel off the parchment. Scatter over the remaining biscuit crumbs and some cherry sauce. Serve in slices with the remaining cherry sauce alongside.
